AVAL KESARI / POHA KESARI RECIPE - Kesari Varieties

I came to know about this aval kesari/poha kesari from my school friend Swarna. It was very new to me because I've tasted kesari made with rava / semiya. When she told about this I found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it. Its very simple to do. Try this and let me know ladies !!

INGREDIENTS

• POHA / THICK AVAL - 1/2 cup
• Sugar - 1/2 - 3/4 cup (I used 1/2cup)
• Water - 1.5 cups ( U can replace water with milk too )
• Ghee - 2 -3 tbsp
• Cardamom powder - 1/4 tsp
• Cashews - A few
• Orange-red food color / Kesari color - a pinch

METHOD

• Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
• Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma. U can add another tbsp of ghee while roasting.
• Now grind the roasted poha to a coarse powder like rava. This enhances quick cooking.
• Take the measured water in a bowl by adding food color. Allow it to boil. 
• Lower the flame and add the ground poha. Mix without lumps.  Cover cook for 10 mins stirring in between.
• Once the poha gets cooked, add sugar and mix well.
• Add a tbsp of ghee at this stage. Mix well.
• Mixture will be a liquid. 
• Stir constantly for few minutes adding tsp of ghee at regular intervals  ( may be 7 - 8 mins). It will become thick.  
• At one stage the kesari becomes non sticky and leaves the sides of the pan.
• Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .

Serve hot !!

TIPS :

• Here I've mentioned the actual ratio given by my friend. So adjust the sugar & water ratio accordingly . Add more ghee while you make for your guests ;)