Aval Kesari
A quick and delightful South Indian sweet made from flattened rice (poha), ghee, and sugar. This melt-in-your-mouth dessert is a wonderful alternative to the classic rava kesari and is perfect for festivals or as a quick treat.
For 4 servings
5 steps. 20 minutes total.
- 1
Prepare the Poha: Place the thick poha in a colander or sieve
- a.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
Step 2
- a.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
Step 3
- a.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
Add Sugar and Ghee: Add the sugar to the cooked poha and mix well
- a.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
Garnish and Serve: Turn off the heat
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (aval). Thin poha will turn into a paste-like mush.
- 2Roasting the rinsed poha is a key step to prevent stickiness and achieve a grainy texture.
- 3Using a non-stick pan can make the process easier, especially when the sugar melts and the mixture gets sticky.
- 4Add ghee in stages at the end for a rich flavor, glossy finish, and non-sticky texture.
- 5For a richer flavor, you can replace half of the water with hot milk.
- 6Ensure the water is boiling when you add it to the poha for even and quick cooking.
Adapt it for your goals.
Healthier Sweetener
Replace the white sugar with an equal amount of powdered jaggery. Add the jaggery after the poha is cooked and the heat is turned off to prevent it from becoming stringy.
Fruity FlavorFruity Flavor
Add 1/4 cup of finely chopped pineapple or ripe banana along with the sugar for a fruity twist. Cook until the fruit is soft and well-incorporated.
Richer VersionRicher Version
Substitute 0.75 cup of water with 0.75 cup of full-fat milk for a creamier and richer kesari.
Nutty AdditionNutty Addition
Incorporate other nuts like almonds or pistachios along with the cashews for added texture and flavor.
Why this is on our healthy list.
Provides Quick Energy
The combination of carbohydrates from poha and sugar provides a rapid source of energy, making it a good treat for an instant energy boost.
Easily Digestible
Poha (flattened rice) is known to be light on the stomach and easy to digest, making this dessert a suitable option for many, including children and the elderly.
Source of Healthy Fats
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. When consumed in moderation, it can support overall health.
Frequently asked questions
It is not recommended. Thin poha is very delicate and will break down completely when cooked with water and sugar, resulting in a sticky, paste-like texture instead of the desired soft, grainy kesari.