Ah, the comforting aroma of saffron mingled with warm milk thats the inviting start to our journey into making Paal Kesari! This exquisite South Indian dessert, often referred to as Milk Kesari, is a true celebration of simple ingredients transformed into a heavenly, melt-in-your-mouth pudding. Imagine a velvety, golden semolina cooked lovingly in milk, sweetened just right, and infused with the luxurious threads of saffron and the subtle spice of cardamom. It’s a staple at festive gatherings, a cherished treat after a satisfying meal, or simply a warm hug in a bowl on any given day. Get ready to recreate this delightful classic that promises to tantalize your taste buds and warm your soul!
Why You Will Love This Rich & Creamy Paal Kesari
- Effortlessly Elegant: Despite its luxurious taste, Paal Kesari is surprisingly easy to prepare, making it perfect for both beginners and seasoned cooks.
- Rich, Aromatic Flavor: The combination of saffron, cardamom, and roasted semolina creates a complex and utterly irresistible flavor profile.
- Versatile Indulgence: Enjoy it warm or chilled, as a light dessert after a heavy meal, or a delightful sweet snack any time.
- Crowd-Pleaser: Its creamy texture and delicate sweetness make it a universal favorite, ideal for entertaining guests or family gatherings.
Ingredients for Paal Kesari
- 1/2 cup Sooji (Semolina/ Rava)
- 3 cups Milk
- 3/4 cup Sugar (adjust to taste)
- 5 Saffron strands (lightly powdered using mortar and pestle)
- 1 Cardamom (Elaichi) Pods/Seeds – crushed (optional)
- 1 teaspoon Ghee
- 1/2 teaspoon Ghee – for roasting the rava
- 5 Cashew nuts
- 5 Raisins
- 1 Mixed dry fruits – chopped (optional, for garnish)
Step-by-Step Instructions to Make Perfect Paal Kesari
- Prepare Saffron: To begin making the Paal Kesari, prepare all the ingredients. Soak the crushed saffron strands in a tablespoon of warm milk for 15-20 minutes. This step is optional but highly recommended for better color and flavor infusion.
- Roast Rava: Heat a pan with 1/2 teaspoon of ghee over medium-low heat. Add the sooji (rava/semolina) and roast it by continuously stirring until it turns fragrant and slightly golden. Be careful not to burn it. Switch off the flame and allow the roasted rava to cool completely.
- Boil Milk: Heat a heavy-bottomed kadai or saucepan with 3 cups of milk over a low flame. As soon as the milk starts to boil, add the soaked saffron mixture and sugar. Add the crushed cardamom pods/seeds now if you are using them.
- Melt Sugar & Add Rava: Keep stirring gently over low flame until the sugar completely melts.
- Combine Rava & Milk: Once the sugar has dissolved, gradually add the cooled, roasted rava in a thin stream while continuously stirring the milk with the other hand. This technique is crucial to prevent lumps from forming.
- Cook Kesari: Continue to cook the rava over a low flame, stirring continuously, until it is completely cooked through, thickens, and reaches a pudding-like consistency. This usually takes about 5-7 minutes. Once cooked, switch off the flame.
- Roast Nuts & Dry Fruits: Heat a small tadka pan with 1 teaspoon of ghee. Add the cashew nuts and raisins (and any other chopped dry fruits/nuts if using). Lightly roast them until the cashews turn golden and the raisins plump up.
- Garnish & Serve: Garnish the prepared milk kesari generously with the roasted nuts and raisins. Your delicious Paal Kesari is ready to be served immediately while warm, or you can refrigerate it and serve it chilled.
Serving Suggestions for Paal Kesari
Paal Kesari is incredibly versatile! It makes for a comforting stand-alone dessert, especially when served warm on a chilly evening. It’s a fantastic light dessert after a hearty South Indian meal, pairing beautifully with dishes like Tomato Onion Sambar, Jeera Rasam, Chow Chow Thoran, Steamed Rice, and Elai Vadam. You can also serve it chilled as a refreshing treat during warmer months, or as a delightful snack alongside a cup of hot chai.
Chefs Tips & Variations
- The Lump-Free Secret: The key to a silky smooth kesari is to ensure your roasted rava is completely cool before adding it to the hot milk, and to sprinkle it in slowly while vigorously stirring.
- Saffron Quality: Use good quality saffron for the best color and aromatic depth. Soaking it beforehand truly enhances its infusion.
- Adjust Sweetness: Feel free to adjust the sugar quantity to your personal preference. Some prefer it sweeter, others less so.
- Tropical Twist: For a delightful variation, add a few pieces of finely chopped pineapple or mashed ripe banana during the last few minutes of cooking. This adds a lovely fruity tang.
- Nutty Variations: Experiment with different dry fruits and nuts! Chopped almonds, pistachios, or even shredded coconut can be roasted and added for extra texture and flavor.
- Cardamom Power: If you love the strong aroma of cardamom, you can lightly crush an extra pod or two and add it along with the milk.