Aval Kesari Recipe

Name: Aval Kesari Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 cup Poha (Flattened rice); 2 1/2 cup Sugar; 1 teaspoon Cardamom Powder (Elaichi); pinch Salt optional; 2 tablespoons Ghee; 6-7 null Cashew nuts

Karthika Gopalakrishnan

November 23, 2018

1253 Ratings

Time:Prep: 10 M|Cook: 25 M|Total: 35 M

Makes:2 Servings

Meal:Dessert

Cuisine:Indian

Kesari or Sheera, it is the easiest yet tastiest sweet commonly prepared at all households across India. Kesari doesn’t call for an auspicious occasion. It is prepared when one craves for sweet when guests arrived suddenly or as a sweet for a grand feast.

Usually, Kesari is prepared using fine sooji but that doesn’t limit the preparation of this versatile sweet. It can be prepared using vermicelli or simply with aval/poha/beaten rice. Aval Kesari will become your choice for an easy yummy sweet.

Serve Aval Kesari during the festivals along with Masala Vada on the sides for your guests. You can also serve it after your meal of Keerai Sambar, Steamed Rice and Raw Banana Thoran.

If you like this recipe, you can also try other Halwa Recipes such as

Serve Aval Kesari during the festivals along with Masala Vada on the sides for your guests. You can also serve it after your meal of Keerai Sambar, Steamed Rice and Raw Banana Thoran.

If you like this recipe, you can also try other Halwa Recipes such as

Ingredients

1 cup Poha (Flattened rice)

2 1/2 cup Sugar

1 teaspoon Cardamom Powder (Elaichi)

pinch Salt, optional

2 tablespoons Ghee

6-7 Cashew nuts

Instructions for Aval Kesari Recipe

To begin making the Aval Kesari Recipe, in a wok/kadai, add aval and dry roast for about 5 minutes. Ensure the aval turns light brown but not burnt

Cool the roasted aval and grind into a powder similar to the consistency of rava.

Meanwhile, add water in a small pot and bring it to boil

Heat a pan and add a tablespoon of ghee.

Once the ghee melts, add powdered aval and combine them well.

Add boiling water slowly to the aval stirring it continuously and cook over low flame. Once the aval is cooked, it won’t stick to the bottom of the pan.

If the aval is touched with wet hands, it won’t stick to your hand. This ensures complete cooking of aval.

Add sugar to the rava and cook until the sugar dissolves completely.

Finally, add ghee and roasted cashews to the Kesari and remove from the flame.

Serve Aval Kesari during the festivals along with Masala Vada on the sides for your guests. You can also serve it after your meal of Keerai Sambar, Steamed Rice and Raw Banana Thoran.