Aval Kesari

Instructions

1. 1

   Prepare the Poha: Place the thick poha in a colander or sieve. Rinse it under cold running water for about 20-30 seconds until it softens slightly. Do not over-wash or soak it. Shake well to drain all excess water and set aside for 5 minutes.

2. 2

   Fry Nuts & Roast Poha: Heat 1 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the cashew nuts and fry for 1-2 minutes until they turn light golden. Add the raisins and fry for another 30 seconds until they puff up. Remove the nuts and raisins with a slotted spoon and set aside. In the same pan, add the rinsed and drained poha. Roast on low heat for 3-4 minutes, stirring continuously, until it is fragrant and slightly crisp. This step is crucial for a non-sticky texture.

3. 3

   Cook the Poha: While roasting the poha, bring 1.5 cups of water to a rolling boil in a separate pot. Add the saffron strands and the pinch of salt to the boiling water. Carefully pour this hot water over the roasted poha in the pan. Stir gently to combine, then cover and cook on low heat for 5-7 minutes until the poha is fully cooked and has absorbed all the water.

4. 4

   Add Sugar and Ghee: Add the sugar to the cooked poha and mix well. The mixture will loosen and become watery as the sugar melts. Continue to cook on medium-low heat, stirring constantly, for about 5-6 minutes until the mixture thickens again. Now, add the remaining 3 tbsp of ghee, one tablespoon at a time, stirring well after each addition. Continue cooking for another 3-4 minutes until the kesari becomes glossy and starts to pull away from the sides of the pan.

5. 5

   Garnish and Serve: Turn off the heat. Stir in the cardamom powder and the reserved fried cashews and raisins. Mix well. Let the Aval Kesari rest for 5-10 minutes before serving warm.