Milk Kesari

How to Prepare

1. Heat 10 tablespoons of ghee in a heavy-bottomed pan over medium heat.
2. Add 5 cups of semolina (rava) and roast until it turns golden brown and aromatic, stirring continuously for about 5-7 minutes.
3. In a separate pot, bring 15 cups of milk to a boil.
4. Gradually add the hot milk to the roasted semolina, stirring constantly to avoid lumps.
5. Cook on low heat for 5-7 minutes until the mixture thickens.
6. Add 5 cups of sugar and mix well until it dissolves completely.
7. Add 1 teaspoon of cardamom powder and a pinch of saffron strands soaked in 2 tablespoons of warm milk.
8. Stir in 1 cup of chopped nuts (cashews, almonds) fried in 2 tablespoons of ghee.
9. Cook for another 2-3 minutes until the kesari reaches a soft, pudding-like consistency.
10. Serve hot garnished with a few more nuts if desired.