It is an Indian tradition to prepare atleast one sweet dish during festival days and special occasions. Some days, we do not want to make elaborate cooking. The recipe 'Aval kesari' will take less than 10 minutes to cook. 'Aval' is a tamil word for beaten rice and I am using the soft/thin beaten rice variety for this dish. Aval is soaked for just 3-4 minutes in water and then cooked in sugar syrup. Cardamom and saffron are used to flavour the kesari/sheera.
My mom has been making this sweet for quite sometime and she has always shared how easy it is to prepare this even on busy weekdays. Infact she uses jaggery instead of sugar and the output is equally tasty.
Aval kesari | Poha Sheera :
Preparation time: 15 minutes
Cooking time : 10 minutes
Serves : 2
1 cup = 250 ml
Note: You can also use brownrice aval/ poha. I have tried it with brown rice poha and it tastes equally yummy.
1 cup poha/aval/beaten rice/flattened rice
1 cup sugar
1/2 cup water
4-5 strands of saffron soaked in 2 tablespoon warm milk for 15 minutes
2 pods green cardamom ( coarsely crushed)
2 drops food colour ( optional)
1 tablespoons ghee
1 teaspoon ghee
5-6 cashewnuts ( halved)
1. Wash the beaten rice thrice and soak it in water for just 2 minutes and squeeze excess water from the poha/aval.
2. Heat a pan with ghee and add the cardamom and water.
3. Add the sugar, saffron milk into the water and let it come to a boil.
4. When the water is boiling add the poha.
5. Aval/Poha will soak up the water and let the mixture cook in low/medium flame till the ghee separates on the sides. This will take just a couple of minutes. Switch off.
6. Toast cashewnuts with ghee and garnish the Kesari.
Tip: If you are going to prepare the kesari before hand, then add a tablespoon of milk to the kesari, heat and serve.
Aval Kesari is ready to be served !