Tag Archives: Indian kesari recipe

Thinai Kesari / Foxtail Millet Kesari


Already I have shared a video of making palm jaggery syrup using PalmJaggery from Ekgaon, an online grocery shopping platform where the products are directly from farmers to customers. Palm jaggery was of high quality and liked the texture, fragrance and now again it’s Thinai / Foxtail Millet from them.

Also check out my Rava Kesari / Semolina Kesari, Aval Kesari / Poha KesariSemiya Kesari  / Vermicelli Kesari and Paal Kesari / Milk Kesari

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Thinai Kesari / Foxtail Millet Kesari

Coming to Foxtail Millet / Thinai Arisi, at times when I feel bore to use to rice and shift to millets, so I use to have millets at home on regular basis. When thought of making something with this Thinai, I liked to make a sweet, melting in the mouth due to the monsoon here in Bangalore, India. This resulted me in making my all-time favorite.

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Thinai Kesari was too heavenly, that kept melting in mouth. Usually I like the kesari to be in melting consistency, so just like that I have ground the millet to coarse granules and prepared this kesari. Let me share the recipe…


  • Thinai Arisi / Foxtail Millet – 1 cup
  • Sugar – ¾ cup
  • Ghee / Clarified butter – ¼ cup
  • Red food colour – ¼ tsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Making of Thinai Kesari / Foxtail Millet Kesari –


  • Grind the Thinai Arisi / Foxtail millet to a coarse powder (for getting mashing consistency) and keep it aside.
  • Heat a kadai, add a tsp of ghee/clarified butter, add the coarsely grounded thinai arisi / foxtail millet, fry until they turn golden brown.
  • Transfer it to a plate, spread it and bring it to room temperature.
  • Heat 6 cups of water in a kadai, cover and bring it to boil.
  • Once it starts boiling, add the red color and add the roasted thinai arisi / foxtail millet little by little, cover and cook until the millet is cooked.
  • Once it’s cooked, add the sugar, stir until the sugar is dissolved.
  • Drizzle a tbsp of ghee/clarified butter and cook for few mins.
  • Meanwhile heat the leftover ghee/clarified butter in a kadai, add the cashew nuts, cook until it turns golden brown.
  • Add the raisins, along with cashew and cook until it doubles in size.
  • Transfer the roasted nuts along with the ghee/clarified butter to the kesari, give a stir.
  • Cook for 5 mins in medium flame, remove it from fire and transfer it to a bowl.

Serve hot. Goes out well along with breakfast, lunch, dinner or even it can be served in tea-time.

Milk Kesari / Paal Kesari


After a long time, I am preparing something especially on Thursday morning. As we say only in times of something going wrong most of us search for god. Likewise even when there is a small mood out or may be a big problem, I go one and only to god. So unlike others daily I am in need of god, but Thursdays are more special than any other day in my life. I am a big devotee of Sai Baba, so today I drew a swastik kolam and prepared Milk Kesari / Paal Kesari and offered him.

Already I have share rava/semolina kesari and semiya / vermicelli kesari, this comes in that list but here I have used milk instead of water and so the name Milk Kesari or Paal Kesari. This was first time in the preparation of milk kesari and it came out well, things use to come out well even when we are in mood out when it’s done for loved ones. Let us move on to the recipe…

Milk Kesari / Paal Kesari

Milk Kesari / Paal Kesari


  • Milk – 3 cups
  • Sugar – 1 cup and 2 tsp
  • Rava / Semolina – 1 ¼ cups
  • Clarified Butter / Ghee – 1 ½ tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Saffron – few strands
  • Food colour (yellow) – a pinch


  • Dry roast the rava/semolina in a low flame, until nice aroma comes and it start to change in color.
  • Spread it in a plate and bring it to room temperature.
  • Boil the milk along with saffron, add in the food colour, and let it boil for 3 mins.
  • Add in the rava/semolina, little by little start stirring continuously and make sure no lumps are formed. Keep on stirring until the rava gets cooked.
  • Add in the sugar and continue stirring till it becomes thicken.
  • Heat ghee/clarified butter in a tadka, add in the cashew nuts and raisins, and cook until they turn golden brown.
  • Pour the ghee/clarified butter to the rava/semolina along with few cashew nuts and raisins, reserve few cashew nuts and raisins for garnishing.
  • Continue folding the kesari by adding clarified butter/ghee, until it reaches the folding consistency.
  • Remove from fire and garnish with roasted cashew nuts and raisins before serving.

Serve hot with breakfast or for tea time.