Aval Kesari | Poha Kesari | Poha sheera | secret of Kalyana Kesari | Kesari bath | Kesari recipe | Kesari bath recipe | Kesari halwa | | how to make Aval Kesari |easiest foolproof Kesari recipe | Saravana Bhavan Kesari recipe | hotel-style Kesari recipe | Aval Kesari without lumps | Kesari sweet recipe | catering style Kalyana Kesari | கல்யாண வீட்டு கேசரி ரகசியம் திரும்ப கேட்டு வாங்க அல்வா | wedding style Kesari recipe | trick of the Kesari served in Weddings | halwa recipe with step-by-step pictures and video recipe. Check out the Aval Kesari video recipe and if you like the video pls SUBSCRIBE to my channel.
Aval Kesari | Poha Kesari | Poha sheera is a tasty South Indian sweet recipe prepared with flattened rice flakes. The DEtailed recipe with tips and tricks to make lump-free Kesari is a great beginner-friendly recipe to try. No food color for this Kesari recipe. Poha Kesari is a tasty naivedhyam for Krishana JayanthiAval Kesari recipe
Kesari is one of my favorite easiest delicious Indian pudding recipes. For sudden guests or quick sweet / get-together/party / festivals this is the default option. After various trials and errors, I found this method to make smooth lump-free best Kesari without hassle stirring. If you have just started cooking this quick 15 minutes Poha sheera is a great sweet variety to tryShoud i pulse grind Aval?
Yes, for Rice flakes Kesari coarse grinding is a must as it gives a perfect rava like texture to the Aval. Depending on your mixie pulse grind 3 or 4 times till the aval breaks into coarse granules.What kind of Poha should I use?
I would recommend thick Flattened rice flakes for the Kesari as that coarse ground to the texture we are looking for. Avoid thin or paper poha for the Kesari recipe.How much sugar should I use?
For Rava Kesari, I usually put 1:2 rava: sugar ratio but for Aval use a 1:1 poha to sugar ratio. Depending on your sweet tooth you can increase. Avoid adding less as it will affect Kesari's taste. The sugar I used this time was mild sweet so added an extra 2 tbsp.Why sugar syrup for Kesari?
Kesari is prepared with minimal ingredients and it is one of the easy sweet. The only challenge is the lumps we tend to get after adding sugar. My pressure cooker Kesari is one shortcut way. For the Kalyana Kesari and Aval Kesari, we don't prepare sugar syrup with string consistency. All we need is hot sugar syrup. Make sure sugar is completely melted and syrup boils well
How to achieve lump-free Kesari?
If you follow this Aval Kesari recipe you won't end up with lumpy Kesari. hot sugar syrup and perfectly roasted aval take care of the texture. I would recommend a few drops of oil which will complement the taste.
How to fix the Kesari with less sugar?
After naivedhyam, if you feel sweet is less add sugar and cook on low flame for a few minutesHow can I fix over sweet Kesari?
You can add few spoons of almond flour but that might alter the Kesari texture it will become like halwaWill the Kesari smell oily?
No, Kesari won’t smell the oil. Always use flavorless oil for the best taste. The amount of ghee we add makes the Kesari aromatic
Can I add rose essence?
Yes if you like rose essence flavor add it after turning off the stove, mix gently.
What is the shelf life of Kalyana Kesari?
Since we don’t add milk, Kesari stays good for around 3 days in the fridge. It also depends on the weather condition. For best texture and taste always warm the Kesari before serving
Kesari recipes in TMF
Halwa recipes in TMF
Indian sweet recipes in TMF
Krishna Jayanthi recipes
Other Aval recipes in TMF
Ingredients
To roast
- 3/4 cup flattened rice | aval | poha
- 10 cashews roughly chopped
- 1/4 cup melted ghee
To boil
- 1 + 1/2 cup water
- 1 cup minus 2 tablespoon sugar
- Pinch of turmeric powder
- Few strands of saffron
- 1/8 teaspoon of cardamom powder
- Pinch of salt
Kesari
- 1 tablespoon ghee
- Flavorless Oil two drops
Instructions
- Measure 3/4 cup of flattened aval and pulse for 3 to 4 times until you get rava texture poha
- Add 1/4 cup melted ghee to a wide pan and heat on medium heat
- When ghee is hot add cashews and give a good mix
- Add coarse pulsed aval and turn down to low flame saute for around 2 minutes until cashews get roasted and aval turns slightly brown
- Turn off the stove and transfer it to a vessel
- To the same add water bring to boil
- Furthermore add sugar, saffron, cardamom powder, and a pinch of salt and bring to boil
- Boil till sugar is completely melted. Avoid string consistency and let sugar syrup boil well
- Add roasted aval and cashews; mix well
- Mixture boils well
- Furthermore, add 2 drops of oil and continue cooking
- Cook till the Kesari comes together
- Finally, add 1 tablespoon of ghee and cook till Kesari comes together
- cover, and cook for 2 minutes. Tasty Aval Kesari is ready
Video
Notes
- Always pulse the aval and make Kesari. Ground Kesari texture might turn into poha halwa
- Adjust the sugar according to your sweetness
- I recommend thick aval for making Kesari as it yields the best texture avoid thin/ paper aval
- You can reduce sugar according to your taste, but it might alter the taste
- Always roast pulsed poha and cashew in low flame
- Avoid string consistency sugar syrup just boil the sugar syrup till sugar is completed melted then prepare Kesari
- You can add food color and skip turmeric powder
- Add very little turmeric powder excess turmeric powder alter Kesari taste
Ingredients:
To roast
3/4 cup flattened rice | aval | poha
10 cashews, roughly chopped
1/4 cup melted ghee
To boil
1 + 1/2 cup water
1 cup minus 2 tablespoon sugar
Pinch of turmeric powder
Few strands of saffron
1/8 teaspoon of cardamom powder
Pinch of salt
Kesari
1 tablespoon ghee
Flavorless Oil two drops
How to make Aval Kesari with step by step pictures
- Measure 3/4 cup of flattened aval and pulse for 3 to 4 times until you get rava texture poha
- Add 1/4 cup melted ghee to a wide pan and heat on medium heat
- When ghee is hot add cashews and give a good mix
- Add coarse pulsed aval and turn down to low flame saute for around 2 minutes until cashews get roasted and aval turns slightly brown
- Turn off the stove and transfer it to a vessel
- To the same add water bring to boil
- Furthermore add sugar, saffron, cardamom powder, and a pinch of salt and bring to boil
- Boil till sugar is completely melted. Avoid string consistency and let sugar syrup boil well
- Add roasted aval and cashews; mix well
- Mixture boils well
- Furthermore, add 2 drops of oil and continue cooking
- Cook till the Kesari comes together
- Finally, add 1 tablespoon of ghee and cook till Kesari comes together
- cover, and cook for 2 minutes. Tasty Aval Kesari is ready
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