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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 Jayanthi

Aval 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 try

Shoud 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 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 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 few minutes

How 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 halwa

Will 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

Aval kesari

Tasty lump free Aval kesari recipe

5 from 1 vote

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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 tbsp sugar
Pinch of turmeric powder
Few strands of saffron
1/8 tsp of cardamom powder
Pinch of salt

Kesari

1 tbsp 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 tbsp of ghee and cook till Kesari comes together
cover, and cook for 2 minutes. Tasty Aval Kesari is ready

Video

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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