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:
A quick and easy South Indian halwa recipe made with poha, sugar and ghee. Krishnashtami special recipe
- 1/2 cup Poha
- 1/2 cup Sugar
- 4 tbsp Ghee
- 1/2 tsp Cardamom Powder
- 8 Cashewnuts
- 8 Raisins
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.
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.