AVAL KESARI/ POHA/FLATTENED RICE KESARI

Kesari is a instant sweet that we make commonly for guest visits to serve for breakfast or evening snacks. Generally we make kesari using Rava(semolina). It is one of the very easy sweets  but little tricky. Ok, will post that recipe in near future as separate. Now coming to today’s recipe aval kesari. Yes., kesari using Aval(poha/flattened rice).

We can make so many varieties of recipes using this poha/Aval. Already I have posted few recipes here in my blog such as kheer, cutlet. Now one more yummy simple recipe using poha.

We can even prepare this kesari for guest visits or as neivethiyam and can offer to god. We can make this aval kesari for krinashtami (Krishna jayanthi, and even for navarathri.

OK, now let’s move on to this recipe.

AVAL(POHA/FLATTENED RICE) KESARI

SOAKING TIME: - | PREPARATION TIME: 2 MINS | COOKING TIME: 15 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                                    1 cup Flattened rice (poha)

                                    1 cup sugar

                        1 ½ cup Water

                                    2 tablespoon ghee

                                    4 or 5 cashew nuts

                                    10 dry grapes

                                    A pinch of food colour

                                                                       

PREPARATION:

Chop the cashew into small pieces and set aside.

METHOD:

In a pan add the poha(Aval) and roast it well in medium low flame, because if the poha is thin, it will get burnt soon.

Once the poha becomes crunchy and starts changing the color into golden brown remove from heat and set aside. This step will take around 3 to 5 minutes.

Let the roasted poha to cool down a little.

Grind the poha into coarse powder, just give 1 or 2 pulse option in mixer grinder.

Keep the ground powder aside.

In a pan add a tablespoon of ghee and let it heat.

Add the cashews and dry grapes and roast them till they become golden brown.

Remove from the flame and keep the roasted cashews and dry grapes aside.

In the same pan add water and let it boil.

Once the water starts roll boiling, add the powdered poha and stir continuously. Add the poha powder little by little and stir continuously to avoid forming of lumps.

Be careful, the water will split on your hands, while cooking. So keep the flame as low for first few minutes till the mixture becomes thick.

Once the poha got cooked soft, add the sugar and mix well.

After adding sugar, the kesari will become thin. In that time add the food color and cardamom powder. Mix well.

Continuosly stir the kesari in low medium flame till it reaches the right consistency.

Add the remaining ghee in between and mix well.

Finally add the roasted cashews and dry grapes and mix well.

Serve hot!!!

NOTES:

• If you want you can add more ghee.
• Don’t over grind the poha, it should be very coarse powder.
• I have used yellow food color, but you can use orange color if you like.
• You can prepare the aval powder in advance and store in a air tight bottle. With this you can make the Aval/Poha kheer too instantly. 

To get Poha/Aval Payasam/Kheer recipe click here

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan add the poha(Aval) and roast it well in medium low flame, because if the poha is thin, it will get burnt soon.

Once the poha becomes crunchy and starts changing the color into golden brown remove from heat and set aside. This step will take around 3 to 5 minutes.

Let the roasted poha to cool down a little.

Grind the poha into coarse powder, just give 1 or 2 pulse option in mixer grinder.

Keep the ground powder aside.

In a pan add a tablespoon of ghee and let it heat.

Add the cashews and dry grapes and roast them till they become golden brown.

Remove from the flame and keep the roasted cashews and dry grapes aside.

In the same pan add water and let it boil.

Once the water starts roll boiling, add the powdered poha and stir continuously. Add the poha powder little by little and stir continuously to avoid forming of lumps.

Be careful, the water will split on your hands, while cooking. So keep the flame as low for first few minutes till the mixture becomes thick.

Once the poha got cooked soft, add the sugar and mix well.

After adding sugar, the kesari will become thin. In that time add the food color and cardamom powder. Mix well.

Continuosly stir the kesari in low medium flame till it reaches the right consistency.

Add the remaining ghee in between and mix well.

Finally add the roasted cashews and dry grapes and mix well.

Serve hot!!!

Do try this recipe and please don’t forget to give your feedback in comments. 

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