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Home » SWEETS » Aval kesari recipe, Poha sheera

Aval kesari recipe, Poha sheera

January 1, 2015 by Raks Anand 21 Comments / Jump to Recipe

aval-kesari-recipe

Aval kesari recipe, poha sheera with step by step pictures. An easy sweet perfect for any celebration or to satisfy your quick sweet craving.

Aval kesari is one of the quick and easy recipe made with just few ingredients available at home. Only one thing to remember while making aval kesari. Just like rava, aval also should be cooked soft before adding sugar. Because after adding sugar, it turns slightly firm. so if it is not soft, your sweet also will have it’s texture affected.

poha-kesari

Wishing you all a very Happy and Prosperous New year🤩. I thought of trying gulab jamun and post for this new year, but made it with readymade mix. So tried this aval kesari which I wanted to try for long time. I tasted this few years back at a relative’s house and I could hardly find it that its made out of aval / poha/ flattened rice. I thought of asking her the recipe, but could not. Later checked with my MIL and made. Here’s the simple recipe.

aval-kesari
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Aval kesari recipe, poha sheera

Aval kesari recipe, poha sheera with step by step pictures. An easy sweet perfect for any celebration or to satisfy your quick sweet craving.
Course Sweets
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 3
Cup measurements

Ingredients

  • Aval / Poha – 1/2 cup
  • Sugar – 1/2 cup
  • Water – 1 cup
  • Yellow or orange food colour – Methi seed size
  • Cardamom – 1
  • Ghee – 2 & 1/2 tblsp
  • Salt – 1 pinch
  • Cashew nut – 5

Instructions

  • Heat a pan with little ghee and fry broken cashewnuts in it until golden in medium flame. Transfer to a bowl, add poha to it.
  • Fry for a minute in medium flame without changing its colour. Powder coarsely like rava.
  • Boil water and add the powdered poha, salt to it, mix well. Cook covered in low flame until all water is absorbed and poha cooked softly. Mix in between to avoid burnt bottom.
  • Add sugar, food colour, powdered cardamom to the cooked poha and mix. First it will become watery. (Please use natural food colour as much as possible, it is available online or in gourmet shops that has natural plant based food colours)
  • Keep stirring in meidum flame adding ghee until it leaves the sides.

Notes

  • It takes a bit of time to get cooked. So make sure its cooked well, otherwise later poha won’t be soft in the kesari. Add ghee according to your need.

Aval kesari method:

  1. Heat a pan with little ghee and fry broken cashews in it until golden in medium flame. Transfer to a bowl, add poha to it. step 1
  2. Fry for a minute in medium flame without changing its colour. Powder coarsely like rava. Aval kesari recipe 2
  3. Boil water and add the powdered poha, salt to it, mix well. Cook covered in low flame until all water is absorbed and poha cooked softly. Mix in between to avoid burnt bottom. step 3
  4. Add sugar, food colour, powdered cardamom to the cooked poha and mix. First it will become watery. (Please use natural food colour as much as possible, it is available online or in gourmet shops that has natural plant based food colours) step 4
  5. Keep stirring in meidum flame adding ghee until it leaves the sides. step 5

A simple and delicious kesari ready for satisfying your sweet tooth.
aval-kesari

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Filed Under: SWEETS Tagged With: aval kesari, kesari, poha, sheera

Previous Post: « Corn capsicum masala recipe, how to make
Next Post: South Indian lunch ideas – Lunch menu 54 »

Reader Interactions

Comments

  1. ManasaDeepak Deepak

    January 1, 2015 at 12:24 pm

    Wooow… looks so amazing… wil try it now …

    Reply
  2. Veena Theagarajan

    January 1, 2015 at 1:24 pm

    Wow! Looks too tempting.. Happy new year

    Reply
  3. Shweta

    January 1, 2015 at 1:28 pm

    Can this be made with jaggery too?

    Reply
  4. Gaurav Mehta

    January 1, 2015 at 8:20 pm

    Can we use saffron instead of the color?

    Reply
  5. Divs

    January 2, 2015 at 2:12 am

    love that serving dish. aval kesari is a simple but delightful sweet. looks yum! happy new year! 🙂

    Reply
  6. Raks anand

    January 2, 2015 at 8:14 am

    Sure, but use very less, otherwise it may overpower.

    Reply
  7. Sayantani

    January 2, 2015 at 1:45 pm

    this kesari is new to me but loving the almost translucent treat. a beauty in itself. Wish you a very happy new year

    Reply
  8. Mahalakshmi

    January 3, 2015 at 9:56 pm

    Happy New year Raji!! Awesome receipe..

    Reply
  9. Mahalakshmi

    January 3, 2015 at 9:57 pm

    Raks can we use thin aval..if so do the ratio differs….

    Reply
  10. Raks anand

    January 3, 2015 at 10:00 pm

    no, try the Same ratio. It comes out Softer

    Reply
  11. Kavitha

    January 9, 2015 at 6:17 am

    Made this today… it came out so well.. my son loved it… Thanx a ton…

    Reply
  12. Gaurav Mehta

    January 9, 2015 at 6:18 am

    Thanks Raks! I must say this is a very sophisticated dessert from the most simple ingredients of our kitchen

    Reply
  13. Sundari Nathan

    January 9, 2015 at 6:18 am

    Wow!! looks very inviting!! drooling here 🙂

    Reply
  14. Jaffna Kitchen

    January 9, 2015 at 6:18 am

    Hi Raks,
    Happy new year.
    Love the color of the dish.
    I have been following you for few years now and tried many of your recipes. Loved them all, may god bless you.
    You are my inspiration behind my new build blog..thought of sharing some recipes from my family.
    I take this opportunity to thank you.

    Reply
  15. Grace

    May 8, 2015 at 12:04 am

    Thanks for this gluten free recipe

    Reply
  16. Unknown

    September 6, 2015 at 6:10 am

    I tried this today. somehow I wasn't convinced with the outcome. i realized this might work well with white sugar. I tried using raw unprocessed brown sugar!! found it less sweet and I also made a mistake of not waiting until all water got absorbed before adding sugar. I added soon after poha bcame soft. will have to correct these next time!!

    Reply
  17. Priyadarsini SumanSengan

    November 3, 2015 at 11:02 am

    Hi Raji, I used the thin aval for this recipe and I got an outcome which was like Halwa. Should i make any changes in the procedure?

    Reply
  18. Raks anand

    November 3, 2015 at 11:12 am

    Take care not to over cook the poha. I have to try on my own to comment precisely.

    Reply
  19. Brindha

    August 18, 2016 at 2:02 pm

    Thanks sharing this easy recipe. Going to try now..

    Reply
  20. Sak Ura

    August 12, 2017 at 1:16 am

    Hi,
    Can i use red aval for this recipe? If yes, should i follow the same measurements?

    Reply
  21. Raks anand

    August 12, 2017 at 2:09 am

    Yes you can follow the same measurements.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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