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    Home » Festival Recipes » Aval Kesari Recipe – Avalakki Kesari Bath Recipe – Poha Sheera Recipe {Video}

    Last Updated: July 17, 2020 | First Published on: September 1, 2018 by Hari Chandana Ponnaluri

    Aval Kesari Recipe – Avalakki Kesari Bath Recipe – Poha Sheera Recipe {Video}

    6.8K shares
    Jump to Recipe - Print Recipe

    Aval Kesari or Avalakki Kesari Bath or Atukula Kesari is a South Indian style dessert made with beaten rice, sugar and ghee. This halwa is so quick to make and requires a very few ingredients. This can be served as a naivedyam during festivals such as Gokulashtami, Ganesh Chaturthi and Navratri. This can also be served as a dessert or sweet snack on any occasion.

    Few More Halwa Recipes on the blog:

    • Semiya Pineapple Kesari
    • Godhuma Rava Kesari
    • Orange Rava Kesari
    • Pineapple Kesari
    • Paal Rava Kesari
    • Beetroot Halwa
    • Carrot Coconut Milk Halwa

     

    Few Tips to Make the Best Aval Kesari:

    • Do not use thin poha or paper poha to make this poha halwa.
    • Make sure you grind the roasted poha to get the rava like texture. Do not powder them.
    • Make sure the poha or aval is fully cooked before you add sugar to attain soft texture.
    • You can use saffron instead of food color to enhance the flavor. Soak a pinch of saffron in warm water and use.

    Atukula Halwa or Poha Sheera Recipe with Video below:

    Aval Kesari Recipe - Poha Halwa Recipe

    Hari Chandana Ponnaluri
    A quick and easy South Indian halwa recipe made with poha, sugar and ghee. Krishnashtami special recipe
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Dessert
    Cuisine South Indian
    Servings 2

    Ingredients
      

    • ½ cup Poha
    • ½ cup Sugar
    • 4 tbsp Ghee
    • ½ tsp Cardamom Powder
    • 8 Cashewnuts
    • 8 Raisins
    Prevent your screen from going dark

    Instructions
     

    • Dry roast the poha over a low-medium flame for 3-4 minutes and let it cool completely.
    • Grind the roasted beaten rice into a coarse powder.
    • Heat two tablespoons of ghee in a pan and add the cashews. Fry until light golden color.
    • Add raisins to it and continue roasting till golden brown color. Remove them from the pan and set aside.
    • In the same ghee, add the ground beaten rice / poha and roast for 2 - 3 minutes.
    • Pour 1 cup of hot water to the roasted poha and mix well without any lumps.
    • Add 2 tablespoons of ghee to it and mix well.
    • Keep stirring and cook until the mixture is thick and poha is completely cooked.
    • Add sugar, cardamom powder and food color or saffron to and mix well.
    • Keep stirring and cook for about 5-8 minutes or till you get the halwa consistency.
    • When the mixture thickens and leaves the sides of the pan, add the fried cashews and raisins and combine well.
    • Remove from the flame and serve warm or cold.

    Video

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    How to Make Avalakki Kesari Bath Recipe with Step by Step Photos:

    • Take poha in a pan and keep roasting for 3-4 minutes. No need to change the color.
    • Turn off the flame and let it cool completely before grinding.

    • Transfer the cooled poha to a blender or mixie jar and grind it into a coarse powder. It should be similar to rava.
    • Keep this aside.

    • Heat two tablespoons of ghee in a pan and roast cashews to light brown color.
    • When the cashews are lightly browned, add raisins and continue frying till golden brown color.
    • Remove them from the ghee and set aside.

    • In the same pan, add the coarsely ground poha.

    • Roast the poha in ghee for about 2-3 minutes.

    • When the poha is roasted, pour one cup of hot water to it and mix everything well without any lumps.

    • Add the remaining two tablespoons of ghee to it and mix.

    • Keep stirring and cook until the poha is completely cooked and thick.

    • When the poha is fully cooked and soft, add sugar, cardamom powder and food color or saffron to it. Mix well.

    • Keep stirring and cook for 5-8 minutes until the mixture is thick and leaves the sides of the pan.

    • When the halwa is thick, add the fried cashews and raisins. Mix everything well.
    • Turn off the flame and serve warm or cold.
    6.8K shares

    Filed Under: Festival Recipes, Prasadam Recipes, sweets, Video Recipes Tagged With: halwa, poha

    Reader Interactions

    Comments

    1. Day says

      August 31, 2021 at 3:50 am

      I’m really interested in making this recipe. I have had halwa twice now once was pineapple and the other was blueberry. I loved both of them, and have been wanting to learn to make it myself. So I wanted to know if I could add fruit to this recipe, and how would I go about doing that using fresh or frozen fruit?

      Reply
      • Hari Chandana Ponnaluri says

        August 31, 2021 at 1:52 pm

        You can use fresh or frozen fruit. Pineapple would work well for this recipe. Just cook 1/2 cup of finely chopped pineapple in 1 cup of water for 3-4 mins and pour it into the roasted poha (instruction number 6). You don’t need to make any changes to the recipe. Please give it a try and let me know! Thank you! 🙂

        Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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