Kesari is a delicious and popular South Indian dessert. It’s a sweet pudding made with Aval (flattened rice). It’s so easy to prepare with simple ingredients and it’s tastes so creamy and decadent.
We make this very often for festivals and celebrations. There are thousand different ways to make Kesari. And you can also flavor this in so many ways. I particularly like to flavor it with rose syrup since its my kids favorite they really love the pink color of this dessert.
Aval Kesari – Poha Halwa
Aval is very much like rolled oats, the rice is partially cooked and flattened so that it cooks easily, you get this in both rolled (thick) and the flaky (instant) version. It is treated exactly like oats, we soak this up in hot milk, add nuts and dried fruits and have it for breakfast. We also make so many savory and sweet dishes with it and this Kesari is one of them.
- Aval / Poha (Or) Oats – 1/2 cup
- Milk – 1 cup
- Condensed milk – 1/4 cup
- Rose syrup – 1/4 cup
- Milk powder (or) instant gulab jamun mix – 2 tablespoons
- Ghee (or) Melted butter – 1 tablespoon
- Almonds / cashews – 1 tablespoon ( sliced or chopped)
- Saffron – few strands for garnish
- Instead of Aval (flattened rice) you can also use oats.
- I have used thick Aval which withstands the cooking process well.
- If you are using oats use the rolled oats.
- Instead of milk powder you can use mawa/ Koya or instant gulab jamun mix.
- Instead of rose syrup you can add 1/4 cup sugar, rose water, extract or essence and pink food coloring.
- Heat the pan add a tiny bit of ghee, toast the almonds or cashews until it’s golden brown and keep it aside. You can also dry roast it.
- In the same pan, add a teaspoon of ghee and toast the aval until it gets a nice aroma, no need to get the golden color.
- Put it in a blender and grind it into a coarse powder.
- Heat up the milk, add the Aval and mix it well
- Keep it in a low flame and stir it constantly so that it doesn’t form any lumps.
- Once it thickens up to a consistency of a porridge, add the condensed milk, rose syrup, milk powder and mix it well.
- Keep it in a low flame, add ghee little bit at a time and fold it in.
- Once it gets nice and thick, it literally glistens.
- When you touch it won’t stick to your fingers.
- If you move it with the spatula it should come out clean without sticking to the bottom of the pan
- Take it off the heat, Now the Kesari is ready.
- Take a bowl or cupcake molds.
- Coat it with a little bit of ghee or butter put the Kesari and smooth it out.
- carefully invert it on to a bowl so that it forms a beautiful shape.
- Garnish it with a little bit of nuts and sprinkle a few strands of saffron.
- Look at the beautiful color and it smells so wonderful!
Before we taste this. We have a tradition to follow…
Now it’s ready to be served.
Let’s taste it, Yum! it’s so creamy and mildly sweetened the aroma of the ghee and the rose syrup makes it taste so pleasant, exotic and divine. The nuts add a nice little crunch. This is such a decadent dessert which can make any occasion special.
Since I have sweetened your souls with so many dessert posts this month, It’s time for authentic, spicy, South indian dishes form my home town. Stay tuned !!
Published by Latha @ savvysouthindian.com
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