Aval Kesari (also known as Poha Kesari or Poha Sheera) is a divine South Indian sweet made from flattened rice (Poha). It is the perfect "instant" dessert for Navratri, Krishna Jayanthi, or any sudden celebration. Unlike Rava Kesari, Aval Kesari has a unique, soft, melt-in-the-mouth texture and requires far less cooking time.
Quick Recipe Summary
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Prep time: 5 mins
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Cook time: 15 mins
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Serves: 2-3 people
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Main Ingredient: Flattened Rice (Poha/Aval)
Ingredients Checklist
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Aval (Poha): ½ cup (Thick or medium variety preferred)
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Sugar: ½ cup (Adjust to 3/4 cup for extra sweetness)
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Ghee: 3-4 tbsp (Pure desi ghee for best aroma)
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Water: 1 cup (Use 1.5 cups if using very thick poha)
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Nuts: 1 tbsp Cashews & 1 tbsp Raisins
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Flavoring: ¼ tsp Cardamom powder & a pinch of Saffron (soaked in 1 tbsp warm water)
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Color: A pinch of orange food color (optional) or extra saffron for natural tint
Step-by-Step Cooking Instructions
1. Prepare the Aval Powder
Place the poha in a pan and dry roast on low flame for 2-3 minutes until it becomes crisp (it should break easily between your fingers). Do not let it turn brown. Once cooled, grind it in a mixer to a coarse rava-like texture. Do not make it a fine powder.
2. Sauté the Garnish
Heat 1 tbsp of ghee in a heavy-bottomed pan. Fry the cashews until golden, then add the raisins until they puff up. Remove and set aside.
3. Roast the Coarse Aval
In the same pan, add another 1 tbsp of ghee and the ground poha. Sauté on low flame for 1-2 minutes to infuse the ghee flavor.
4. The Boiling Phase
Boil 1 cup of water in a separate vessel. Gradually add the boiling water to the roasted poha, stirring constantly to avoid lumps. Cover and cook on low heat for 2 minutes until the water is completely absorbed and the poha is soft.
5. Add Sweetness & Color
Once the poha is fully cooked, add the sugar. The mixture will become runny again—don't worry! Add the saffron water, cardamom powder, and food color. Stir continuously.
6. The Final Glaze
Add the remaining ghee and keep stirring until the Kesari starts leaving the sides of the pan and forms a glossy, non-sticky mass. Fold in the fried cashews and raisins.
Pro-Tips for "Best-in-Class" Kesari
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Texture Check: Always ensure the poha is fully cooked and soft before adding sugar. Once sugar is added, the poha will not soften further.
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Coarseness: Grinding the poha into a coarse "semolina" texture provides the best mouthfeel.
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Ghee is Key: For an authentic festival taste, don't skimp on the ghee; it gives the Kesari its signature glow.
2026 Health Variation: Jaggery Aval Kesari
If you want a healthier Satvik version for your 2026 fast:
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Replace the white sugar with powdered Jaggery (Gud).
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Use the same ratio (½ cup jaggery for ½ cup poha).
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Note: Jaggery will give the Kesari a deeper, earthy brown color and a rich aroma.