Aval Kesari Recipe
  • Cooking Time: 15
  • Servings: 3
  • Preparation Time: 10
  • 1 cup poha/aval/beaten rice
  • 2-1/2 cup sugar
  • 1 teaspoon cardamom powder
  • pinch Aof salt optional
  • 2 tablespoons ghee
  • 6 to 7 cashews
  1. To begin making the Aval Kesari recipe, in a wok/kadai, add aval and dry roast for about 5 minutes. Ensure the aval turns light brown but not burnt
  2. Cool the roasted aval and grind into a powder similar to the consistency of rava.
  3. Meanwhile, add water in a small pot and bring it to boil
  4. Heat a pan and add a tablespoon of ghee.
  5. Once the ghee melts, add powdered aval and combine them well.
  6. Add boiling water slowly to the aval stirring it continuously and cook over low flame. Once the aval is cooked, it won’t stick to the bottom of the pan
  7. If the aval is touched with wet hands, it won’t stick to your hand. This ensures complete cooking of aval.
  8. Add sugar to the rava and cook until the sugar dissolves completely.
  9. Finally, add ghee and roasted cashews to the Kesari and remove from the flame.
  10. Serve Aval Kesari during the festivals along with Masala Vada on the sides for your guests.
Aval kesari or sheera or whatever be its name, it is the easiest yet tastiest sweet commonly prepared at all households across India.