Aval Kesari Recipe | Poha Kesari Recipe

Aval Kesari also known as Poha Kesari is a delicious South Indian sweet made using poha, ghee, sugar, nuts, raisins, cardamom powder and saffron. Poha Kesari is a nice alternate to make instantly during sudden guests at home and liked by all. It is often made during festivals like Gokulashtami to offer as prasadam to Lord Krishna. Learn to make Poha Kesari or Aval Kesari with the help of step by step pictures and video.

Poha Kesari is an easy kesari that you make with aval or poha for Gokulashtami. If you are a beginner and looking to make an easy, quick and instant sweet then this poha kesari is a must try. If you are not confident or scared about trying out seedai,murukku recipes here is an easy recipe for you.

Jump to:

About Aval Kesari

‘Aval’ means Poha and ‘Kesari’ is Poha halwa. Aval Kesari or Poha Kesari is made using poha, ghee, sugar, cashews, raisins and saffron as main ingredients. It is very easy and quick to make that even beginners can try for any festivals or occasions. The recipe is more like rava kesari, follow the measurements perfectly and enjoy your poha kesari.

Poha also known as aval is offered to Lord Krishna for Gokulashtami festival and this sweet can be made quickly and instantly, serves as a great sweet for other festivals too. This sweet is a quick alternate to regular kesari but without much compromise in taste.

Aval Kesari has a soft melt in the mouth texture with a mild kesar flavor. You can add cardamom powder if you like or skip it. Kesari gets its name from the golden yellow color often achieved with saffron.

I just made it like rava kesari recipe and all at home loved it. The preparation of aval kesari is quick to make within 30 minutes. It is a favorite sweet offering during festivals and special occasions at home. You can make it for festivals like Navaratri, Gokulastami etc. Do try this easy sweet and enjoy!

Aval Kesari Video

Aval Kesari Ingredients

• Poha (aval) – also known as flattened rice flakes. I have used thick variety poha. You can use thin or thick variety as per your preference adjust water accordingly.
• Ghee – Ghee is one the main ingredients for kesari so use pure good quality ghee.
• Sugar – White sugar is used for kesari which is best and would not recommend for alternates.
• Flavorings – Saffron is the main flavoring here. Cardamom powder can be added or skipped as per your preference.
• Nuts & Dry fruits – Cashews and raisins are added for garnish.

Similar Recipes

How to make Aval Kesari Step by Step

1.First soak around 10 strands of saffron in 1 tablespoon warm water. Crush well and set aside.

2.To a pan add ½ cup aval(poha), roast in low flame until crisp without letting the color change.

3.Break a piece and see it should not bend, it should break easily then its crisp and perfect, Switch off.

4.Cool down transfer to a mixer and grind it coarse and set aside.

5.Heat 1 tablespoon ghee, add 1 tablespoon broken cashews saute for a minute then add around 15 small raisins and fry until it bubbles up. Remove and set aside.

6.Now add coarsely grind aval and roast for 2 minutes in low flame, do not let color change.

7.Boil 1 cup water well.

8.Add 1 cup hot water while stirring in parallel.

9.Keep stirring to avoid lumps.

10.Gets cooked in a minute and will become thick.

11.Now add ½ cup sugar along with saffron water.

12.Keep stirring, it will become runny. When it starts to thicken add 2 and ½ tablespoon ghee and mix it well.

13.Forms a mass and leaves sides of the pan.

14.Add ¼ teaspoon cardamom powder if adding along with fried nuts and raisins.

15.Mix well and switch off.

Aval Kesari is ready. Enjoy hot or warm!

Expert Tips

• Poha – You can use thick or thin variety poha. I have used thick variety here so for ½ cup 1 cup water is just perfect. If you are using thin variety use ¾ cup water.
• Roasting – Take care while roasting, it should be roasted till crisp but should not change its color.
• Grinding – Grind it coarse to resemble rava in texture. Do not powder it.
• Cooking – Poha cooks faster so once it becomes thick you can add sugar.
• Ghee – Don’t compromise on ghee as that’s the main ingredient which adds great taste to this kesari.
• Flavoring – Adding saffron gives color and flavor to kesari. You can add a pinch of cardamom powder if you like the flavor.
• Consistency – Switch off when its slighting in flowing consistency as it will become thick while cooling down.

Serving and Storage

You can keep refrigerated for 1 or 2 days and while serving just heat it up, drizzle ghee give a quick stir and serve. Add more ghee if you want to increase shelf life.

FAQS

1.Which type of aval or poha should I use?

I have used thick variety poha. You can use thin variety too but make sure to add water according to the poha variety you use.

2.Can I skip saffron?

Saffron adds natural yellow color and also adds great flavor to kesari so I would recommend adding it.

3.Can I reduce ghee?

Ghee is one of the main ingredient that makes kesari taste great so do not compromise on ghee.

4.How long does aval kesari last?

It stays good for 1day in room temperature and for 2 days in fridge. Reheat while serving.

5.Can I use jaggery replacing sugar?

For a healthier version you can replace sugar with jaggery but traditionally kesarti is made with white sugar.

6.Why does my kesari turn lumpy or sticky?

If the poha mixture is not roasted and cooked well it may turn lumpy. If it is over cooked also it may turn sticky so stick to the measures.

If you have any more questions about this Poha Kesari do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aval Kesari? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card