VARAGU PAAL KESARI / KODO MILLET MILK KESARI

Kesari' is a popular South Indian dessert made of semolina, sugar, and ghee This traditional sweet dish is easy to prepare.

Here I have prepared this milk kesari with varagu rice / kodo millet and rava.

 Shira, Rava kesari bhaat, Mango Kesari, Pineapple kesari are other variants of the basic Kesari recipe. In today's recipe of 'Milk Kesari' or Paal Kesari, therava and the varagu rice both are cooked in milk. This kesari  has a rich and creamy texture and is so tasty. This can be prepared with less time at hand with small amount of ghee and can be offered as 'naivedyam' during festival days. This delicious milk dessert can be served hot or chilled.

INGREDIENTS

Boiled varagu rice (kodo millet)                 - ½  cup

Roasted rava                                                      - ¾ cup

Sugar                                                                     - 2 cups

Boiled milk                                                         - 3 cups

Ghee                                                                      - less than ¼ cup

Powdered cardamom                                      - ¼ tsp

Nutmeg powder                                                - 1 pinch

SEASONING

Ghee                                                                      - 2 tbsps

Cashews                                                               - 10 nos

METHOD

Boil the varagu rice with 1 ½ cups of milk and mash it well and keep aside.

 Boil the remaining milk and add roasted rava and cook it till all the milk is absorbed.

Add boiled varagu rice, sugar and  the ghee and cook well till the whole mixture starts thickening and leaves the sides of the pan.

Remove from flame and garnish it with fried cashews.

Varagu paal kesari is ready to serve.