Aval Kesari Recipe | Poha Sheera | Avalakki Kesaribath

Aval Kesari / Poha Sheera in Hindi / Avalakki Kesaribath in Kannada, Atukula Kesari in Telugu is an easy sweet recipe that is served as prasadam for festivals like Gokulashtami, Ganesh Chaturthi, Varalakshmi Viratham, Friday Lakshmi Pooja and Thursday Guru pooja.

Aval Kesari is so easy to prepare under 15 minutes. Its a beginners sweet recipe. All you need is Poha/ Rice flakes, Sugar, Ghee and cardamom powder. Unlike our regular rava kesari, this poha kesari thickens quickly and chances of hardening is very less. So its easy to identify the end consistency. I have shared 2 videos in different languages and step by step pictures. I have added a video of Aval Kesari seimurai in Tami. Please watch it for better understanding. 

 Soon I will try to make an Aval kesari with jaggery. Friends, do try this easy Aval Kesari for this Gokulashtami / Krishna Jayanthi and enjoy.

Aval kesari in Tamil video ꜛ

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari for festival Prasadam/ Neivedaym.

 

Cuisine: South Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Poha / Thick Aval / Rice flakes - 1/2 cup Sugar - 1/2 cup Water - 1 to 1.5 cups Ghee - 3 tbsp Cardamom powder - 1/4 tsp Cashew nuts – 5 Cloves – 1 Orange food color / Kesari color – a pinch

HOW TO MAKE AVAL KESARI

1. Heat 2 tsp of ghee in a kadai. Add the Aval and roast till crispy.
2. Take the roasted Aval and break it to check if crispy. Transfer to a mixer.
3. Grind coarsely and set aside. Boil water in the same kadai adding a pinch of food color.
4. When the water roll boils, lower the flame completely. Add the roasted poha powder.
5. Mix without lumps till thick. Cover cook in low flame for 5 minutes.
6. Then add sugar, cardamom powder and ghee. Mix without lumps in low flame.
7. Mix till kesari leaves the sides of pan completely. Switch off the flame.
8. Roast Cashews in 1 tbsp ghee and add to Kesari. Mix well and transfer to a plate. Serve warm and enjoy !

METHOD - STEP BY STEP PICTURES

Heat 2 tsp of ghee in a kadai. Add the aval and roast till crispy. Let it cool. Grind to a coarse powder. Set aside. Add 1.5 cups of water in a kadai. Add a pinch of Kesari color. Let it roll boil. Lower the flame and add the roasted poha powder. Mix well without lumps. Mix in low flame till the mixture becomes thick. Cover cook in low flame for few minutes. Add sugar, cardamom powder, clove and a tbsp of ghee. Mix in low flame till the sugar melts completely. Keep mixing till kesari becomes thick and leaves the sides of pan. Lastly roast cashews in a tbsp of ghee and add to the Kesari. Serve hot and enjoy.

Note

Adjust the quantity of sugar based on your taste. Adding cloves is optional. You can also use lesser ghee than mentioned but taste won’t be rich.

Try this easy, yummy Aval kesari for Gokulashtami and enjoy !

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Vella Aval Recipe – Sweet Aval with jaggery – Sweet Poha Recipe

Wishing you all a very happy and prosperous new year 2022 💓😍. Vella aval recipe / sweet poha can be prepared in different methods. Usually people make it for Gokulashtami festival. Its one of the easiest Gokulashtami recipes. I too prepared this vella aval for Many of you would have tasted this as evening snack in your childhood days after coming from school. Yes, my mom used to make it in a very simple way by washing the thin poha, mix with powdered jaggery, grated coconut and cardamom powder. Even my MIL makes the same for Sendhil. We love this instant sweet aval recipe.

Today I have made this sweet poha recipe in a slightly different method. I used boiled and strained jaggery syrup instead of powdered jaggery as mine had lot of impurities. If your jaggery is pure, you can directly add grated jaggery to the soaked poha like my mom does it.

Soon I will try to post Kerala style sweet aval recipe. In the mean time, do check out my easy sweet aval – a no cook recipe I learnt from my MIL and also my aval puttu recipe. You can make any one of these recipes for Gokulashtami prasadam.

Vella aval recipe / Sweet poha recipe / Sweet aval with jaggery

Vella aval recipe / Sweet poha recipe / Sweet aval with jaggery

 

Cuisine: Indian

Category: Sweet

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Thick poha / rice flakes / aval - 1 cup Powdered jaggery - 3/4 cup Grated coconut - 1/4 cup Cardamom powder - 1/4 tsp Cashew nuts & dry grapes - 5 each Cloves - 1 Edible camphor - a pinch Ghee - 1 tbsp

HOW TO MAKE VELLA AVAL

1. Wash and soak the thick aval for 10 to 15 minutes adding water 1 inch above it.
2. Boil and melt jaggery adding 1/2 cup of water. Strain the syrup and add to a kadai.
3. Let it boil till frothy. Switch off the flame and add soaked aval, coconut, cardamom powder. Mix well.
4. Aval becomes thick by absorbing the syrup. Lastly roast cashews, dry grapes in ghee and add to aval.
5. Mix well and serve hot ! Offer God and enjoy.

METHOD - STEP BY STEP PICTURES

Wash and soak the thick aval for 10 to 15 minutes adding water 1 inch above the aval. Aval absorbs all the water and becomes fluffy. Set aside. Heat a kadai and add powdered jaggery, 1/2 cup of water. Boil and melt the jaggery. Strain the syrup and add to a kadai. Boil the syrup till frothy and switch off the flame. Add the soaked aval, grated coconut, cardamom powder. Mix well and leave the mixture in the kadai till it becomes thick. Heat ghee in a small kadai. Roast cashew nuts, dry grapes, cloves and add to aval. Add a pinch of edible camphor and mix well. Offer God and enjoy ! NO COOK VERSION : Take the soaked poha in a bowl. Add powdered jaggery, cardamom powder, grated coconut and a pinch of edible camphor. Mix well and serve immediately.

Note

You can use thin poha / paper aval too but no need to soak it. Just wash it thrice, drain all the water and use it. Do not cook the soaked aval after adding to the jaggery syrup. It may become hard and chewy. So switch off the flame and add to the syrup. Adjust the quantity of jaggery as per your taste. You can use 1/2 cup for mild sweetness.

Try this easy, yummy, sweet aval / vella aval and enjoy !

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Green Gram Laddu With Jaggery | Pasi Payaru Urundai

Green gram laddu / Pasi payaru urundai (in Tamil) is a super healthy and easy sweet cum snack recipe. Last week I prepared this for my Guru pooja neivedyam. It can be prepared instantly under 15 minutes. I used Organic powdered jaggery / Naatu sakkarai. You can use sugar too.

Friends, you can pack this healthy green moong  ladoo for yours and kids snacks box. You can also prepare this ladoo as prasadam for festivals like Diwali, Gokulashtami, Navarathri and Ganesh chaturthi as its easy, healthy and quick to prepare. Ok, Lets check out how to make this easy and yummy Green gram laddu with jaggery with step by step pictures.

Green gram laddu with jaggery / Pasi payaru urundai recipe

Green gram laddu with jaggery / Pasi payaru urundai recipe for Kids snacks box and festivals.

 

Cuisine: Indian

Category: Sweet

Serves: 10

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Green gram - 1/2 cup Powdered jaggery - 1/3 cup to 1/2 cup Cardamom - 2 Cashew nuts - few Ghee - 2 tbsp

HOW TO MAKE GREEN GRAM LADOO WITH JAGGERY

1. Heat a kadai and dry roast the green gram in low to medium flame till reddish brown with nice aroma.
2. Cool down completely. Grind to a fine powder along with cardamom.
3. Lastly add powdered jaggery to it and grind again to smooth powder.
4. Collect in a plate. Heat ghee and roast broken cashews. Add to the mixture.
5. Mix well and shape ladoo. Store in an air tight box. You can use up to 1 week.

METHOD - STEP BY STEP PICTURES

To make green gram ladoo with jaggery, firstly heat a kadai. Lower the flame and add the green gram. Roast it till it leaves a nice aroma and turns reddish brown color. Roast patiently in low to medium flame else laddu tastes raw. Switch off the flame and remove in a plate. Let it cool down completely. In a mixie jar, take the green gram, cardamom and grind to a fine powder. Lastly add the powdered jaggery to the mixie jar. Powder it nicely. Remove and collect in a plate. Heat ghee in a small kadai and roast the broken cashew pieces till golden in color. Add to the green gram jaggery mixture. Mix evenly with a spoon as the ghee is hot. Once it turns warm, mix well with your hands and shape balls. Make ladoo and store in an air tight box. Enjoy up to 1 week.

Note

For variations, you can roast the powdered green gram in melted ghee, cashew mixture and shape ladoo once it cools down. Ladoo looks little moist and shiny. You can use powdered sugar instead of jaggery. Make sure you roast the green gram without raw smell.

Easy, super healthy and instant green gram ladoo is ready to relish !

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Aval Puttu Recipe | Poha Puttu - Sweet Poha | Gokulashtami Recipes

Aval puttu / Poha jaggery puttu is one of the easy and yummy neivedyam recipes you can prepare for Gokulashtami, Navarathri and other occasions at home. I learnt this recipe from my MIL. She used to make it often for our Friday Thiru vilakku poojai.

Last week I made this for my pooja asking the recipe and procedure from her. Actually my MIL told me to add powdered jaggery to the powdered and soaked poha directly. But I made jaggery syrup and strained it as it had some impurities. If your jaggery is clean, you can powder and add it as such.

Friends, do try this easy Aval puttu / Poha puttu for Gokulashtami festival and enjoy.

Aval puttu / Poha puttu recipe

Aval puttu / Poha puttu recipe for Gokulashtami and Navarathri festivals.

 

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Thick or thin poha - 1 cup Powdered jaggery - 1/2 cup Grated coconut - 1/4 cup Cardamom - 2 (Crushed) Hot Water - as needed Salt - a pinch Cashew nuts - few Ghee - 1 tbsp

HOW TO MAKE AVAL PUTTU

1. Dry roast aval / poha for 5 minutes in medium flame till crispy.
2. Remove and powder it coarsely. Wash and keep it aside.
3. Add little hot water to make the poha soft. Cover it for 10 minutes
4. Poha becomes soft and crumbly in few minutes.
5. Boil jaggery and melt it. Strain the syrup and boil till frothy and thick.
6. Add the syrup to the soaked poha. Mix well.
7. Add cardamom powder, grated coconut and mix well.
8. Lastly roast the cashews in ghee till golden in color.
9. Add to the aval puttu and offer as prasadam to Lord Krishna for Gokulashtami !

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the aval / poha for few minutes in medium flame. Roast till it becomes crispy. You can use thin or thick poha. Remove and cool down. Grind to a coarse powder and add little hot water to it. ( Say 1/2 to 3/4 cup). Cover and sit for 10 minutes. Poha absorbs all the water and it becomes soft, crumbly. In the mean time, boil the jaggery adding 1/4 cup water and melt it. Strain the syrup and boil again till syrup becomes frothy and slightly thick. Add the syrup to the soaked aval and mix well. It will look mushy initially but it becomes crumbly and fluffy after some time. Lastly add the crushed cardamom,grated coconut and mix gently. Roast cashews in ghee and add to the poha mix. Mix well and offer as prasadam to Lord Krishna. You can also make this neivedyam for Navarathri along with some sundal varieties. Enjoy !

Note

For variations, you can add powdered jaggery to the soaked poha if its clean. For thin poha, just follow the same procedure but do not add all the syrup at once. Add gradually till poha absorbs it because thin poha doesn’t take all the syrup.

 

Delicious Aval Puttu recipe is ready to relish !

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Aval Murukku - Instant Poha Murukku Recipe - Gokulashtami Special Recipes

Last year during Gokulashtami , I bookmarked this aval murkku recipe / Poha murukku to try. But I couldn’t do it. So this year, I started making my Gokulashtami recipes with this easy, instant murukku recipe without butter. I just used store bought rice flour, ground poha, pottukadalai maavu/ roasted gram dal flour, hot oil and spices for flavor. I never thought it comes out so crispy and crunchy. It was a super hit at home. I referred so many YouTube videos, blogs, cookbooks for this recipe. 

When I was going through the comments section, I saw many people complained about more oil absorption. So I was also worried about it. But surprisingly, this aval murkku didn’t drink more oil as I thought. Due to the addition of roasted chana dal @ roasted gram dal flour (Pottukadalai maavu), it does absorb oil to some extent but not much. The crispness and flavor of this murukku is really good. For an instant chakli recipe, this is really good and quick to make. In this recipe, I have used thin poha / paper aval. You can use thick poha too.

For this Krishna Janmashtami, if you are planning to try some Instant murukku recipe, then you must try this. I am sure you will love it. Friends, lets see how to make instant aval murukku recipe with step by step pictures and video. Please check the NOTES section for all the details to make perfect murukku.

Check out my other Gokulashtami special recipes !

Aval murukku recipe/ Instant poha chakli recipe

Instant murukku recipe using pressed rice / aval / Poha, rice flour, gram dal flour and hot oil.

Cuisine: Indian

Category: Snacks

Serves: 14

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Rice flour - 1 cup Poha / Pressed rice / rice flaked / Aval - 1/2 cup ( I used thin rice flakes) Roasted gram dal / Pottukadalai - 1/4 cup Hot cooking oil - 1 tbsp Red chilli powder - 1 tsp Hing / Asafetida - 1/4 tsp Ajwain /Carom seeds - 1 tsp (crush in hands and add it) Salt & water - as needed Cooking oil – to deep fry ( I used refined oil)

HOW TO MAKE AVAL MURUKKU

1. In a mixie jar, grind poha and roasted gram dal to a fine powder.
2. Take a wide bowl. Sieve the ground poha mixture, rice flour.
3. Add red chilli powder, salt, hing and ajwain seeds crushed in hands.
4. Mix well. Add hot cooking oil and mix well. Then add water gradually.
5. Make a smooth, non-sticky dough. Cover with a wet cloth till use.
6. Take a chakli maker with round or star holes mould. Fill a portion of dough.
7. Press it in the back of ladle and shape the murukku as you like.
8. Heat oil and deep fry the murukku in batches. Cook both the sides till bubbles stop completely.
9. Remove and drain the excess oil in a tissue paper. Store in a box after the murukku cools down.
10. It stays good for a week. Enjoy !

METHOD - STEP BY STEP PICTURES

Take all the ingredients required to make aval murukku recipe. Grind aval /poha and roasted gram dal together to a fine powder. In a wide bowl, place a sieve. Add the ground flour, rice flour and sieve well. To this, add red chilli powder, salt, hing and ajwain seeds by crushing in the hands slightly ( It helps to release more flavor). Mix well. Add 1 tbsp of very hot oil to the flours. Mix using a ladle to handle the hot oil. Then mix it with your hands to spread the oil evenly all over the flour. After mixing, you should be able to hold and make a shape out of it. Refer picture below for better understanding. Now add water gradually and make a smooth, non-sticky dough. This dough takes more water than usual. I used nearly 1.25 to 1.5 cups of water. Make sure the dough is not too hard with cracks or too soft and sticky. Cover the dough with wet cloth. Take the murukku press/ chakli maker with round shaped holes or star holes as you wish. I used a 5 holed mould as shown in the picture below. Fill the dough and press to make shapes. Remember to cover the unused dough with a wet cloth always. It helps to prevent the drying. Press the murukku in the back of ladle. If the murukku gets cut while pressing, you need to add more water to the dough. Heat oil to deep fry. Drop a pinch of dough. If it rises to top immediately, oil temperature is right. Lower the flame to medium and drop one or two murukku per batch based on the size of kadai. Fry patiently in medium flame, flip and cook both the sides till bubbles stop completely. Do not cook in high flame. Murukku turns brown in color. Remove and drain in a tissue paper. Store in a box after the murukku cools down completely. Stays good and crispy for a week !

Note

You can use store bought plain rice flour for this recipe. No need to use idiyappam or kozhukattai flour. I did not dry roast the flour. I used thin poha here. You can use thick ones too.  Do not add more hot oil or more roasted gram. Then murukku absorbs more oil while cooking. Always cover the murukku dough with a wet cloth while unused.  Murukku becomes hard if you reduce the quantity of hot oil. You can also use melted butter instead of hot oil. Shaping will not be prefect if the dough is too hard with less moisture. String gets cut while pressing. To avoid this, sprinkle some water to the dough. Mix well and then shape it. Heat of the oil should be correct for crispy murukku. If its too hot, murukku turns brown at the outside and inside remains soft. If the oil starts smoking, you can switch off the flame. Bring it to right temperature and then start to fry again. Adjust the flame whenever needed. Murukku turns soggy or soft if you don’t fry it until bubbles cease. So fry in medium flame patiently till bubbles stop completely. Murukku turns hard if you add less fat or if the dough is too tight.  Murukku absorbs more oil if the oil temperature is less or if the dough is sticky and wet.

Try this easy, crispy Aval murukku / Poha chakli for this Gokulashtami and enjoy !

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Spicy Besan murukku, Kadalai maavu Kara murukku Recipe

Instant besan murukku / Kadalai maavu murukku was in my try list since last Diwali. Some people make this murukku during Gokulashtami / Krishna jayanthi too. During this lockdown period, when I was craving for some spicy murukku, I made this instant besan chakli for the first time. It came out crunchy and tasty. We all loved it. So I have made it twice in the past 2 weeks.

Though I used thenkuzhal mould, I din’t have patience to make shapes. I made one big sized murukku and break into bite sized pieces like butter murukku. I have tried with both butter (vennai) and ghee (nei in tamil). It works well. I made a spicy murukku adding chilli powder. You can also use pepper powder for different taste. Color of this murukku may vary based on the chilli powder you use. This instant chakli can be stored up to a month.

We can enjoy it during lunch and tea time. Friends, do try this easy, yummy, instant besan kara murukku recipe and enjoy.

Check out my mini besan murukku and other murukku variteies !

Instant Besan Murukku Recipe / Kadalai maavu murukku

How to make instant besan flour and rice flour with spicy taste. 

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Besan flour – 1/2 cup Rice flour – 1 cup Red chilli powder – 1 tsp ( I used Kashmiri chilli powder) Ajwain / Omam – 1/2 tsp Asafetida / Hing – 1/4 tsp Melted ghee – 1.5 tbsp / 4.5 tsp Hot oil - 1/2 tbsp  ( 3/4 tsp) Salt – as needed Water - as needed Cooking oil - to deep fry

HOW TO MAKE BESAN MURUKKU

1. In a wide bowl, sieve besan flour and rice flour.
2. Add red chilli powder, ajwain, hing, melted ghee, hot oil and salt.
3. Mix well without adding water.
4. Now sprinkle water and make a smooth dough.
5. Take the murukku press with round or star shaped mould.
6. Fill the dough and press in hot oil directly or in the back of a ladle.
7. Put the murukku in hot oil and deep fry both the sides in medium flame till bubbles stop.
8. Drain and remove in a tissue paper. Store in a box once its cooled down.
9. Stays good for a month if handled properly without exposing to air. 

BESAN MURUKKU - STEP BY STEP PICTURES

In a wide bowl, place a sieve/ mesh. Sieve besan flour and rice flour. Add red chilli powder, hing, ajwain, salt, melted ghee and hot oil. Mix uniformly without adding water.                                Now sprinkle water gradually and make a smooth, non sticky dough. Make sure dough is not too wet or too hard.  Take the murukku/ chakli press and grease with oil for easy pressing. You can use thenkuzhal mould or star mould. Take a portion of dough and press it well. Cover the remaining dough with a plate. Do not let it dry in air.  Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and press the murukku over the hot oil in a circular shape. You can make it small or big in size. (If the oil temperature is less, murukku will dissolve in oil. So make sure oil temperature is right). Increase the flame to medium and cook for few seconds without touching it. Then flip it and deep fry the murukku till golden in color on both the sides. Toss and flip whenever needed. Remove once the bubble cease. Cook patiently in medium flame to get a nice golden color because this murukku blackens quickly if cooked in high flame. So take care in frying part. If the oil is over heated or smoky, switch off the flame for sometime and let the oil cool down a bit before frying the next batch.    Remove and drain in a tissue paper.Store in an air tight box once its cooled down completely. Enjoy with rice or as an evening snack.

Note

Adjust the quantity of chilli powder as per your taste. Do not reduce the quantity of ghee or oil. If fat is less, murukku will become hard to bite.   Deep fry the murukku patiently else it will go dark/ black in color.  If the murukku gets cut while pressing, dough should be hard or dry. So sprinkle some water and try to press the murukku.

Try this easy, yummy, instant besan murukku and enjoy !

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