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
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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
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