Poha is also called as flattened rice or battened rice or aval ( in tamil ). This is similar to the rava kesari instead of rava we use poha here. This is very simple sweet easy to make and taste yummy..!! This kesari is specially made for neivethiyam during Krishna Jayanthi.
As today is my parents wedding day thought of making some sweet. Suddenly got remember of this easy sheera which is made in less time. Lets look at the steps of making this poha / aval kesari.
Preparation Time : 5 mints | Cooking Time : 20 mints | Serves : 4
Aval / Poha – 1 cup
Ghee – 3 tbspn
Sugar – 1 cup
Cardamom powder – 1 tspn
Cashews – 1 tbspn ( chopped )
Raisins – 1 tbspn
Water – 2 cups
Food Color – 1/4 tspn ( yellow )
1. Heat a tbspn of ghee and fry cashews , raisins until golden brown. Remove it and keep aside.
2. In the same pan, fry the poha/aval on low heat, stirring continuously, until it changes color slightly and nice aroma comes.
3. Once it cools, add it to a mixie or blender. Grind it coarsely(as rava) and set aside. Boil 2 cups of water along with food color and cardamom powder in a pan.
4. When water starts boiling, reduce the heat to low and add the coarsely ground poha slowly with one hand and keep stirring with your other hand. Mix well and keep stirring on medium heat.
5. When it thickens slightly, add sugar. The sugar will start melting. Once it gets dissolved add remaining ghee and keep stirring.
6. Add the roasted cashew and raisins. Keep cooking on medium flame until it comes as a whole mass without sticking to the pan. Remove from flame when its slighting in flowing consistency so that it will be thick once cool down.
Tasty and Delicious kesari is ready to serve..!!
My Notes :
1. Increase or Decrease the amount of ghee according to your need.
2. Poha takes a little more time to get cooked. So make sure its cooked well. Do not add sugar before the poha is cooked.
3. Instead of food color you can add saffron.