Aval |Poha 1/2 cup Sugar 1/2 cup Water 2 cups (approx.) Ghee 1 tblsp Cashew nuts 5 Cardamom powder a pinch Kesar |Orange colour A pinch
Dry roast the poha | aval for 5 minutes in a low flame, without getting burnt. Powder this in a mixie . Not very fine, just to the consistency of rava.
Add little ghee in a pan and roast the cashew nuts. Keep it aside. In the same pan roast the powdered poha and saute in a low flame for 7-9 minutes. Do not change the colour and be careful not to get this burnt.
Boil 2 cups of water nicely in a saucepan. Add this slowly to the roasted poha and cook in a medium flame. The poha will absorb all the water and get cooked too. If u check with your wet hands, the poha should not stick to your hands. this means it is fully cooked. Keep the flame low. Add the sugar to this. Stir this quickly and do not worry if the mixture turns watery.
Mix the kesar color in 2 tsp of water and add to this. Let this cook nicely till it becomes a whole mass.
Add the roasted cashew and the remaining ghee and cardamom powder.
When the ghee starts oozing out, and doesn’t stick to the pan, switch off the flame. Aval kesari is ready for neivedhyam.
Notes:
Δ
