Loading...
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.
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.
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.
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.
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.
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.
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 373.31 calories per serving with 2.46g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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.
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.
Substitute 0.75 cup of water with 0.75 cup of full-fat milk for a creamier and richer kesari.
Incorporate other nuts like almonds or pistachios along with the cashews for added texture and flavor.
The combination of carbohydrates from poha and sugar provides a rapid source of energy, making it a good treat for an instant energy boost.
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.
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.
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.
Yes, you can. Use an equal amount of grated or powdered jaggery. Add it after the poha is fully cooked and turn off the heat. Stir until the jaggery melts completely. This prevents the jaggery from crystallizing.
Store any leftover Aval Kesari in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan with a splash of milk or water, or in the microwave before serving.
Stickiness can occur for a few reasons: using thin poha, over-washing or soaking the poha, or not roasting the poha sufficiently before adding water. Roasting is a crucial step for a non-sticky result.
Aval Kesari is a dessert and is high in carbohydrates and fats from sugar and ghee, so it should be enjoyed in moderation. However, poha itself is a good source of carbohydrates, is gluten-free, and easy to digest.
One serving of Aval Kesari (approximately 0.5 cup or 110g) contains around 380-420 calories, primarily from sugar, ghee, and poha. The exact number can vary based on the specific ingredients and quantities used.