Meena's Taste Mantra

Aval Kesari - a sweet made with flattened rice flakes! Gokulashtami | Navratri Special!

Aval | Flattened Rice Flakes is said to be Lord Krishna's favourite. So normally during Krishna Janmashatami, many sweets made from Aval are prepared as naivedhyams and offered to Lord Krishna.

This year Amma decided to prepare Aval Kesari for the evening Pujai. This is one recipe that is so easy to make and best part this can be prepared in just under 20 minutes. It has been quite some time that Amma prepared this sweet dish. Normally either for Gokulashtami or Navratri Amma makes this.

Other naivedhyams that we generally prepare for Gokulashtami can be checked out in this Link --> RECIPES FOR GOKULASHTAMI

INGREDIENTS

1 cup Thick Poha | Flattened Rice Flakes

3/4 cup Sugar (if you prefer more sweetness add 1 cup)

2 tblsp Ghee | Clarified Butter

3 cups Water

1/4 tsp Elaichi | Cardamom Powder

1 tblsp each of Raisins and Cashew nut
1 pinch Orange food colour

METHOD

Dry rost poha in a pan. The flakes must become crisp but not change colour.
Once the roasted flakes become a bit cool, coarsely grind in a mixer. The texture should be like medium rava.
Take a frying pan and add 1 tblsp of ghee. When the ghee is warm or melted, fry the Cashewnuts nad raisins and keep aside.
In the same frying pan add water. As the water begins too boil, reduce the flame to low and add the coarsely ground roasted flakes powder.
Mix continuously ensuring no lumps are formed.
Once the mixture has absorbed the entire water, add sugar and mix continuously ensuring no lumps are formed.
Add the remaining ghee and mix well.
Add elaichi powder and half of the roasted raisins and cashewnuts. Mix well.
Keep stirring, till the kesari starts leaving the sides and becoming thick in consistency.
Once the kesari consistency is arrived, switch off the gas.
Transfer into a serving bowl and serve it hot.
Garnish with remaining roasted raisins and cashewnuts.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.