Aval Kesari Recipe | Poha Kesari Recipe

Aval Kesari, also known as Poha Kesari, is a quick and delightful Indian dessert made using flattened rice (poha or aval) instead of the more common rava (sooji). It’s a twist on the classic Kesari recipe, and while it follows similar steps, using poha gives it a lighter texture and makes it easier to digest. It’s flavored with cardamom, sweetened with sugar, and enriched with ghee and roasted cashews. This recipe is particularly special during festive times like Krishna Jayanthi, since aval (poha) is traditionally offered to Lord Krishna. It also makes for a fuss-free sweet when you want something homemade and satisfying without spending too much time in the kitchen.

Aval Kesari Recipe

I have made and posted so many variations of kesari in this blog. So far I have made rava kesari, milk kesari, pineapple kesari and semiya kesari and I have a post for fruit kesari coming very soon. These shows my love for kesari. I love adding fruits in my kesari too.

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But never thought of making a kesari with aval/poha. Krishna jayanthy is around the corner, so when i was looking for new recipes to post in this week. I came across this kesari. So i took the concept from that and made as per my taste and recipe. The end result was fabulous and this took me very less time, say under 15 mins from start to finish and you don’t need much ghee to make this.  It is really healthy one too.

About Aval Kesari (Poha Kesari)

When I first came across the idea of Aval Kesari, I honestly wondered how it would turn out. I’ve always been a fan of Kesari and have tried different versions likerava kesari, milk kesari, pineapple kesari and semiya kesari. But poha? That was new to me. Still, I was curious and gave it a shot.

To my surprise, it turned out really well! The poha, once powdered and lightly sautéed, blends beautifully with sugar and ghee, giving a soft, melt-in-the-mouth texture. It’s also quicker to make, it took me just under 15 minutes from start to finish. And the best part? You don’t need a lot of ghee for this one.

Another thing I like is how adaptable this is. You can easily control the sweetness, add flavors like saffron or rosewater if you wish, and it still turns out great. It’s the kind of dessert you can make when guests drop by or even when you’re simply craving something warm and comforting after lunch.

This recipe is quite flexible. If you’re vegan, you can simply swap ghee with any plant-based fat like coconut oil or vegan butter. And when it comes to sugar, you can reduce or increase it depending on how sweet you like your desserts. You can even try jaggery for a more traditional, earthy flavor. It’s easy to adjust without losing the essence of the dish.

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Why This Recipe Works

Quick Cooking Time: One of the best things about this Aval Kesari is how quickly it comes together. Since poha (flattened rice) cooks much faster than rava (semolina), this sweet dish can be ready from start to finish in just about 15 minutes. So if you’re in a hurry, or just craving something sweet but don’t want to spend a lot of time in the kitchen, this is a perfect option.

Why I Love This Recipe – I have a soft corner for all types of Kesari. It reminds me of the temple prasadams and the sweets my grandma used to make. But this particular version holds a special place because I made it during Krishna Jayanthi one year when I didn’t have rava at home. I just had some red poha lying around, and it turned out to be a blessing. What I love is how quick and light it is. My family isn’t too fond of heavy sweets, so this one hits the spot. My mom especially loves it when I make it with a little less sugar and serve it warm with a drizzle of ghee on top. It also brings back memories of festivals at home where everything felt simple, joyful, and handmade. For me, Aval Kesari is more than just a sweet, it’s a little celebration in a bowl, filled with familiar flavors and warm nostalgia.

Minimal Ghee Needed: Traditional Kesari recipes often require a good amount of ghee to get that glossy finish and rich texture. But in this version, we use just about a tablespoon of ghee added in parts and still get a wonderful flavor and smooth texture. This makes it a little lighter, which is something I personally love, especially when making it for regular days and not just festive occasions.

Ingredients

1 cup Poha (Aval): I used red rice poha because it adds a lovely earthy flavor and slight texture, but regular white poha works just as well. The key is to powder it coarsely in a mixer so it doesn’t turn into a paste. That coarse texture helps give the kesari body and helps it cook faster too.

1⁄2 cup Sugar: This gives the sweetness, of course! But if you’re someone who likes your desserts mildly sweet, you can reduce the amount a little. If you’re trying to be a bit healthier, jaggery can be used too, but make sure it’s cleaned and melted properly before adding.

1 tsp Cardamom Powder: This is what gives the kesari that familiar Indian sweet aroma. I love using freshly ground cardamom because the smell is just unbeatable. It’s warm, comforting, and ties the whole dessert together.

2 tbsp Chopped Cashews: Cashews are the perfect contrast to the soft poha. When you fry them in ghee till golden, they become crunchy little bursts of flavor in every bite. You can even add a few raisins if you want an extra pop of sweetness.

1 tbsp Ghee (used in parts): I’ve kept the ghee quantity low in this version because poha doesn’t need as much fat as semolina. You’ll use it in three small steps, first for roasting the cashews, then to fry the poha a little, and finally a spoon at the end to bring everything together and give that nice shiny finish.

Hacks 

Use Thin Poha for Better Results: If you’re looking for the softest texture and the quickest cooking time, go for thin poha. It blends well, cooks faster, and gives a melt-in-the-mouth feel to your kesari. Thick poha works too, but you might need to soak it a little longer or pulse it a bit finer.

Add a Saffron Touch: Want to make your Aval Kesari feel a little extra special? Just soak a few strands of saffron in a tablespoon of warm milk and add it while cooking. It not only gives a light golden tint but also adds a mild, luxurious aroma. This simple step instantly makes the dish more festive or “royal,” especially if you’re making it for guests or a celebration.

Jaggery Instead of Sugar: For a more wholesome twist, you can totally swap the sugar with powdered jaggery. It gives the kesari a deeper, caramel-like flavor and a richer color. Plus, it’s considered a healthier alternative to white sugar and goes well with the poha base.

Aval Kesari (Step by Step)

Expert Tips

Powder poha just right: When grinding the poha, make sure it’s coarsely powdered—not too fine and not too chunky. If it’s too fine, the kesari can turn gluey and lose its texture. If it’s too thick, it won’t cook evenly. A coarse, slightly grainy powder gives the perfect consistency.

Don’t overcook it: Once the mixture thickens and starts to leave the sides of the pan, it’s ready. If you cook it too long after this point, the kesari can become a bit rubbery or dry. Turn off the heat while it’s still soft and a little moist—it firms up as it cools.

Serving: This poha kesari tastes best when served warm or hot. It’s great as a quick dessert or a sweet dish after a light South Indian breakfast like pongal, dosa, or idiyappam. You can also enjoy it just on its own with a cup of tea or coffee.

Storage: If you have leftovers, store them in an airtight container in the fridge. It stays good for up to 2 days. Before serving again, reheat it gently with a small splash of water or milk, and a tiny bit of ghee to freshen it up. Give it a quick stir and it’ll taste just as good!

FAQ

Q: Can I make it less sweet?

Yes, definitely! If you prefer milder sweets, you can cut down the sugar by 1⁄4 or even 1⁄2 cup, depending on your taste. Also, some types of poha, like red rice poha, have a subtle natural sweetness, so always taste and adjust before adding too much sugar.

Q: Can I skip ghee completely?

You can reduce the amount if you’re trying to keep it light, but I’d suggest keeping at least 1 teaspoon. It adds a lot of flavor and gives that traditional kesari touch. If you’re making it vegan, coconut oil is a great substitute—it gives a slightly different but delicious aroma.

Q: Is this recipe vegan-friendly?

Yes, it can be! Just swap out the ghee with coconut oil or any neutral-tasting plant-based oil. Skip milk and use water throughout, and you’re good to go. The rest of the ingredients are already plant-based.

Q: Can I use milk instead of water?

Absolutely! Replacing some or all of the water with milk gives a richer and creamier texture. If the milk you use is already sweetened, you might want to reduce the sugar slightly so it doesn’t become too sweet.

Variations

With Saffron: If you want to give the kesari a bit of a royal touch, soak a few strands of saffron in a tablespoon of warm milk for a few minutes. Add this along with the sugar while cooking. It gives the dish a light golden color and a gentle, unique flavor that pairs really well with poha.

Fruit Add-ins: To make it more fun and refreshing, you can toss in some finely chopped pineapple or banana. Just make sure the pieces are soft and not too watery. This turns it into a fruity kesari, which is perfect for kids or when you want to serve something a little different.

Paneer Option: If you want to make it feel more festive or rich, crumble some fresh paneer and add it towards the end of cooking. It melts slightly into the kesari and gives a creamy bite without being too heavy. Just a couple of tablespoons is enough.

Single Fruit Highlight: Want to keep it simple? Pick just one fruit like banana or pineapple and make that the hero of the dish. Add it after the poha is cooked but before the final ghee goes in. This way, the flavor of the fruit really shines and blends well with the sweet kesari base.

More Kesari Recipes to try

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