Aval Kesari - Easy Krishna Jayanthi Recipes

Krishna Jayanthi is fast approaching. While preparing the neivedyams for Krishna Jayanthi, Aval plays an important role. Vella Aval is usually a must for this festival.

Now, if you want to try something different with Aval this year, give this aval kesari a try. It is very easy to prepare and even bachelors can make it without any trouble. It gets ready in no time and tastes very good.

What you’ll need

1. Aval/Poha/Rice Flakes – 1 cup (thick variety)
2. Sugar – 1 cup
3. Water – 1 cup
4. Ghee – 5 tbsp
5. Cashew nuts – few
6. Raisins – few
7. Cardamom Powder – ¼ tsp
8. Orange color – little                  

Method

1. Powder the rice flakes in a mixie until rava consistency.
2. Heat a non – stick pan with 2 tbsp of ghee, fry the cashew nuts until golden, transfer to a plate and add the raisins and fry till the plump up. Transfer to a plate.
3. In the same pan, add the powdered aval and fry in the remaining ghee for 3 to 4 minutes.
4. Transfer to another plate.
5. Heat 1 cup of water and bring to boil, add the color powder.
6. When the water starts boiling lower the heat and add the fried powdered aval.
7. Mix well, without and lumps and cook covered for 2 to 3 minutes on low heat.
8. Once all the water is absorbed and aval is cooked add the sugar and mix well
9. Add the remaining ghee and stir for few more minutes or till the kesari starts leaving the sides of the pan.
10. Remove from heat, add the cardamom powder and the fried nuts and mix well.

Serve warm.

Note:

1. Keep an extra ½ cup of hot water ready, if you feel the aval absorbed the water very quickly and is not cooked properly u can add it.
2. I used Thick variety poha and so used equal and little more water, if using medium variety reduce the water quantity.
3. Add the sugar only after the aval is cooked till soft. After adding the sugar, aval will not cook further.
4. Remove from heat when slightly watery as it will tighten on cooling.