Badam Kesari

  • Yield: 10
  • Servings: 5
  • Prep Time: 15m
  • Cook Time: 20m
  • Ready In: 20m

Badam Kesari

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


Step 01

Soak Badam in water for 1 hour.Grind well and keep aside.

Step 02

Heat ghee in a pan.Add semolina and vermicilli and fry well under low flame for 5 min.

Step 03

Transfer the mixture to a plate and set aside. Add the milk and saffron to the pan and bring to boil.

Step 04

Add the fried rava vermicilli mixture little by little to the boiling milk and keep stirring simultaneously..

Step 05

Take care no lumps are formed,keep in medium flame and stir well.

Step 06

Add badam paste.Stir well

Step 07

Keep in low flame and cook until the rava gets cooked well.

Step 08

Add the sugar and keep the flame in medium and stir well.

Step 09

Stir in medium flame for 4-5 minutes when the kesari doesn’t stick to the pan.

Step 10

Grease a plate with ghee and spread the kesari in it and after cooling down cut in to pieces

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