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.
to cool d powder the aval
Dessert, Sweets and savories
gluten free, Indian, instant pot, Vegetarian
green cardamom powder
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.
I have made this Kesari in the instant pot set on saute mode.
Indian desserts, Stevia recipes, Temple prasadam
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