Aval Kesari (அவல் கேசரி):

Aval Kesari (அவல் கேசரி): 

Kesari  is an Indian dessert that is popular throughout the country. It originated from the Karnataka. It is a Cuisine of Karnataka and is a popular dish during festivals such as Ugadi. The word kesari refers to the spice saffron which is used, resulting in its saffron-orange-yellow-colored tinge.Though it is a sweet dish, in Karnataka, it is prepared not only as a sweet dish but also for normal breakfasts.In North India it is served as a sweet dish called Sooji Halwa. There is a large choice of Kesari Bhath varying from place to place, depending on availability of products. It might be cooked with pineapple or banana, mango and rice. The classical ingredients used for its preparation are semolina, sugar, ghee, water and milk. For this Aadi second Friday I have prepared this sweet.

                           

                                    Aval Kesari recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:10 mins    |  Cook time: 15 mins     |  Serves: 2

Ingredients:

                                                      

Aval/Poha/Flattened rice - 1/2 cup

Water - 1 cup

Sugar - 1tsp less for 1/2 cup

Salt  - 1 pinch

Ghee/oil - 2tsp

Cashews, Raisins - as needed

Cardamon powder - 1 pinch

Food colour(yellow) - 1 pinch

Grated coconut (optional)-1 tsp

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 Method:

• First pour 1tsp ghee in a pan and fry the cashews and raisins and set aside. 
  
  
  
  
  
• In the same pan fry the aval until it becomes crispy. The colour should not change, and let it cool. Now grind it coarsely.
  
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• Now take a pan and pour the water and let it boil.When it boils well add the ground aval and mix well and let it get baked fully.
  
  
  
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• The aval will first be like a porridge and later turn into a non-sticky paste, wait until then. Keep mixing it with a laddle.
  
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• Now when all the water has been absorbed and it comes like a paste add the cardamon powder, food colour , grated coconut (optional), sugar and mix well.
  
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  The sugar will start to leave water and that is enough to mix the ingredients. Mix well until it forms into a halwa consistency. Add the remaining ghee around the pan so that it does not get stuck. Add the roasted cahewsand raisins and mix well.
  
• Now transfer it into a cup and serve. U can garnish with nuts.
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• When you grind the aval, if u make a fine powder and add it u will end up with Aval Halwa. For this u need to add food colour in the boiling water itself to get uniorm coating.