Dessert
Aval Kesari Recipe
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 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
Ingredients
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Instructions
- 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
- Cool the roasted aval and grind into a powder similar to the consistency of rava.
- Meanwhile, add water in a small pot and bring it to boil
- Heat a pan and add a tablespoon of ghee.
- Once the ghee melts, add powdered aval and combine them well.
- 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.
- If the aval is touched with wet hands, it won’t stick to your hand. This ensures complete cooking of aval.
- Add sugar to the rava and cook until the sugar dissolves completely.
- Finally, add ghee and roasted cashews to the Kesari and remove from the flame.
- Serve Aval Kesari during the festivals along with Masala Vada on the sides for your guests.