I came to know about this aval kesari/poha kesari from my school friend Swarna. It was very new to me because I’ve tasted kesari made with rava / semiya. When she told about this I found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it. Its very simple to do. Try this and let me know ladies !!
INGREDIENTS
- POHA / THICK AVAL – 1/2 cup
- Sugar – 1/2 – 3/4 cup (I used 1/2cup)
- Water – 1.5 cups ( U can replace water with milk too )
- Ghee – 2 -3 tbsp
- Cardamom powder – 1/4 tsp
- Cashews – A few
- Orange-red food color / Kesari color – a pinch
METHOD
- Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
- Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma. U can add another tbsp of ghee while roasting.
- Now grind the roasted poha to a coarse powder like rava. This enhances quick cooking.
- Take the measured water in a bowl by adding food color. Allow it to boil.
- Lower the flame and add the ground poha. Mix without lumps. Cover cook for 10 mins stirring in between.
- Once the poha gets cooked, add sugar and mix well.
- Add a tbsp of ghee at this stage. Mix well.
- Mixture will be a liquid.
- Stir constantly for few minutes adding tsp of ghee at regular intervals ( may be 7 – 8 mins). It will become thick.
- At one stage the kesari becomes non sticky and leaves the sides of the pan.
- Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .
Serve hot !!
TIPS :
- Here I’ve mentioned the actual ratio given by my friend. So adjust the sugar & water ratio accordingly . Add more ghee while you make for your guests 😉
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