AVAL KESARI

Tweet

This is one of the easiest kesari that can be made within no time. Generally speaking any kesari is easy to make but Rava Kesari needs little attention and experience to get the right texture without any lumps.However for Aval/Poha kesari there is no need to worry about lumps or texture.Even any beginner cook will be able to get it right. My mom often makes this as a quick dessert for me.

Ingredients
Aval: 1 cup (Thin variety)
Water: 3/4 cup
Sugar: 1/2 cup
Cardomom powder: a pinch
Ghee: 2 tablespoon
Kesari powder: a pinch
Cashew nuts: 1 tablespoon

Procedure

1. Heat 1 tsp of ghee and fry the cashews and keep it aside
2. In the same pan add 1 more tsp of ghee and fry the aval until it becomes light brown
3. Meanwhile boil 3/4 cups of water
4. Add the boiling water to the fried aval and cook in low flame until all the water is absorbed. 
5. Now add sugar and kesar color and mix well.The mixture will liquidify a bit after adding sugar
6. Add the remaining ghee and keep stirring until it comes off the sides of the pan
7. Add powdered cardomom and garnish with fried cashews

Notes:
I used thin variety of poha. For thick variety add little more water and cook for more time
Unlike Rava kesari, the aval will not increase in volume after cooked. The yield of kesari with 1 cup of aval will be less

Step by Step Pictures

Fry the cashews in ghee

Fry the poha

Until it slightly changes color

Add boiling water

Add sugar and kesar color

Add remaining ghee and cashews