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.
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 recipe, poha sheera
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:
- 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.
- 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.
A simple and delicious kesari ready for satisfying your sweet tooth.
Wooow… looks so amazing… wil try it now …
Wow! Looks too tempting.. Happy new year
Can this be made with jaggery too?
Can we use saffron instead of the color?
love that serving dish. aval kesari is a simple but delightful sweet. looks yum! happy new year! 🙂
Sure, but use very less, otherwise it may overpower.
this kesari is new to me but loving the almost translucent treat. a beauty in itself. Wish you a very happy new year
Happy New year Raji!! Awesome receipe..
Raks can we use thin aval..if so do the ratio differs….
no, try the Same ratio. It comes out Softer
Made this today… it came out so well.. my son loved it… Thanx a ton…
Thanks Raks! I must say this is a very sophisticated dessert from the most simple ingredients of our kitchen
Wow!! looks very inviting!! drooling here 🙂
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.
Thanks for this gluten free recipe
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!!
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?
Take care not to over cook the poha. I have to try on my own to comment precisely.
Thanks sharing this easy recipe. Going to try now..
Hi,
Can i use red aval for this recipe? If yes, should i follow the same measurements?
Yes you can follow the same measurements.