Aval Kesari/Poha Kesari

This recipe of the humble Poha(beaten rice flakes)/Aval cooked in sugar syrup is one of my favourites.  I make it whenever I have a sweet craving or as an offering(Prasad) for Pujas at home. It is similar to the Kesari Bath made with Sooji/Rava  Sometimes I make with a combination of other Pohe recipes, to serve during Navarathri when guests visit home.

While you are here please visit my other Indian sweet recipes such as 

Atte ka Sheera, Sugiyan, Carrot Kheer, and Pineapple Rabri, Sweet Appam and more…

Here is the recipe of Aval Kesari/ Poha Kesari for you-

 

PREP TIME: 10Mins                                      COOK TIME: 10 Mins

TOTAL TIME: 20Mins                                    COURSE: DESSERT/SWEET

CUISINE: SOUTH  INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

 

 

 

Ingredients:

Poha ( thin) 1 cup

Sugar 1/2 cup ( if you prefer less reduce to 1/4cup)

Ghee 1.5 tbsp

Water 1.5 cup

Raisins a few 

Cardamom powder 1/4 tsp

Kesari colouring/ orange food colouring  1 pinch

Raw camphor a pinch ( optional)

 

Directions:

Take 1 tbsp ghee in a Karahi and heat. Add the raisins and fry them until they fluff up. Remove from flame and keep aside. To the same ghee in Karahi add the Poha/ Aval and fry nicely until crisp. To be roasted on low flame, without burning them. Transfer to the dry mixer and cool for 5 mins. Grind it to a Rava/ Sooji like texture and keep aside. Now in the same Karahi add 1.5 cups of water and heat. Add the Kesari powder/ colouring and the sugar and bring it to a boil. Add the raw camphor nos if using. When the water starts boiling slowly drop in the grounded Poha while stirring constantly. Keep stirring until the mixture thickens and the Piha leaves the sides of the Karahi. Add the cardamom powder, followed by the raisins and 1/2 tbsp ghee and mix well. The Aval Kesari is ready to serve.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Take 1 tbsp ghee, fry the raisins and keep aside.

 

2. To the same ghee add the Poha and fry nicely until crisp. Transfer it to a dry mixer and cool.

 

 

3. Now grind it to a Rava/ Sooji like texture and keep aside.

4. Now to the same karahi add 1.5 cup water, Kesari colour and sugar and bring to a boil. Add the raw camphor now if using.

5. When the water boils, slowly drop in the ground Aval/ Poha little by little and stir constantly. Keep stirring until the mixture thickens.

6. Now add the Raisins, cardamom powder and 1/2 spoon ghee to the Poha and mix well. The Aval Kesari is ready to serve to the guest, or to give as an offering.

NOTES:

1. Thick Poha/ Aval can also be used for this but the amount of ghee, water will double up.

2. The Aval is not to be soaked but roasted to get the desired texture.

3. I added 1/4 cup sugar which might be a little less sweet, so up to 1/2 cup sugar can be added.