Updated on by Raks Anand 21 Comments
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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.
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5 from 3 votes
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 minutes
Cook Time 20 minutes minutes
Author Raks Anand
Servings 3
Cup measurements
Ingredients
- Aval / Poha - ½ cup
- Sugar - ½ cup
- Water - 1 cup
- Yellow or orange food colour - Methi seed size
- Cardamom - 1
- Ghee - 2 & ½ 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.
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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.
Other Sweets recipes
- Sesame Gajak recipe | Diwali sweets
- Thengai therattipal, thengai therattupal | Traditional Diwali sweets
- Carrot Mysore pak recipe, Diwali sweets
Reader Interactions
Comments
ManasaDeepak Deepak
Wooow... looks so amazing... wil try it now ...
Reply
Veena Theagarajan
Wow! Looks too tempting.. Happy new year
Reply
Shweta
Can this be made with jaggery too?
Reply
Gaurav Mehta
Can we use saffron instead of the color?
Reply
Divs
love that serving dish. aval kesari is a simple but delightful sweet. looks yum! happy new year! 🙂
Reply
Raks anand
Sure, but use very less, otherwise it may overpower.
Reply
Sayantani
this kesari is new to me but loving the almost translucent treat. a beauty in itself. Wish you a very happy new year
Reply
Mahalakshmi
Happy New year Raji!! Awesome receipe..
Reply
Mahalakshmi
Raks can we use thin aval..if so do the ratio differs....
Reply
Raks anand
no, try the Same ratio. It comes out Softer
Reply
Kavitha
Made this today... it came out so well.. my son loved it... Thanx a ton...
Reply
Gaurav Mehta
Thanks Raks! I must say this is a very sophisticated dessert from the most simple ingredients of our kitchen
Reply
Sundari Nathan
Wow!! looks very inviting!! drooling here 🙂
Reply
Jaffna Kitchen
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
Grace
Thanks for this gluten free recipe
Reply
Unknown
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
Priyadarsini SumanSengan
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
Raks anand
Take care not to over cook the poha. I have to try on my own to comment precisely.
Reply
Brindha
Thanks sharing this easy recipe. Going to try now..
Reply
Sak Ura
Hi,
Can i use red aval for this recipe? If yes, should i follow the same measurements?Reply
Raks anand
Yes you can follow the same measurements.
Reply
