- Yield: 10
- Servings: 5
- Prep Time: 15m
- Cook Time: 20m
- Ready In: 20m
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A festival recipe with the goodness of milk and badam. Enjoy this north indian sweet
How to make Badam Kesari
250 g of Semolina/Rava
100 g of Vermicilli
20 no of Badam
1/2 ltr of Milk
250g of Sugar
1/4 spn. of Cardamom Powder
1 pinch of Salt
2 tbsp. of Ghee
Soak Badam in water for 1 hour.Grind well and keep aside.
Heat ghee in a pan.Add semolina and vermicilli and fry well under low flame for 5 min.
Transfer the mixture to a plate and set aside. Add the milk and saffron to the pan and bring to boil.
Add the fried rava vermicilli mixture little by little to the boiling milk and keep stirring simultaneously..
Take care no lumps are formed,keep in medium flame and stir well.
Add badam paste.Stir well
Keep in low flame and cook until the rava gets cooked well.
Add the sugar and keep the flame in medium and stir well.
Stir in medium flame for 4-5 minutes when the kesari doesn’t stick to the pan.
Grease a plate with ghee and spread the kesari in it and after cooling down cut in to pieces