Aval Kesari
Poha sheera or aval kesari is s delightful Indian sweet recipe made during festivals. This foolproof recipe is easy to master and perfect for a beginner. Check out the detailed post for all the tips and tricks for making the perfect aval kesari.
Equipment
- instant pot
Ingredients
- 1/2 cup rice flakes aval, avalakki
- 10 cashew nuts
- 2 tbsp ghee
- 1.5 cup drinking water
- 4-5 strands saffron
- 1/8 tsp green cardamom powder
Instructions
- In the instnat pot or a pan, dry roast the aval till slightly golden and crunchy.
- Remove the aval once crunchy into a plate, spread it out and leave it to cool.
- When cooled powder the roasted aval coarsely and set it aside.
- Into the pan add a teaspoon of ghee and once the ghee starts melting add the cashew.
- Once the cashews are golden, remove from heat and add the water into this pan.
- When the water starts bubbling, stream the powdered aval and saffron strands and keep stirring.
- The mix will start together when the aval absorbs the water. Keep stirring till it is totally lump-free.
- Now cover and cook for two minutes so the aval is completely cooked.
- Add the sugar, upon opening and stir in the sugar well.
- The mix now has more liquid and stir an cook till this is almost evaporated.
- Add in the rest of the ghee, roasted cashew and cardamom powder and stir well.
- The kesari is now ready to serve.
Notes
I have made this Kesari in the instant pot set on saute mode.
Tried this recipe?Let us know how it was!