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.
Heat 2 tsp of ghee in a kadai. Add the Aval and roast till crispy.
Take the roasted Aval and break it to check if crispy. Transfer to a mixer.
Grind coarsely and set aside. Boil water in the same kadai adding a pinch of food color.
When the water roll boils, lower the flame completely. Add the roasted poha powder.
Mix without lumps till thick. Cover cook in low flame for 5 minutes.
Then add sugar, cardamom powder and ghee. Mix without lumps in low flame.
Mix till kesari leaves the sides of pan completely. Switch off the flame.
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 !
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.
Wash and soak the thick aval for 10 to 15 minutes adding water 1 inch above it.
Boil and melt jaggery adding 1/2 cup of water. Strain the syrup and add to a kadai.
Let it boil till frothy. Switch off the flame and add soaked aval, coconut, cardamom powder. Mix well.
Aval becomes thick by absorbing the syrup. Lastly roast cashews, dry grapes in ghee and add to aval.
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 !
Javvarisi Kozhukattai / Sago dumpling / Sabudana modak is an easy and interesting Kozhukattai recipe. Actually I bookmarked this recipe and Pillayarpatti mothagam recipes long back but every year during Ganesh Chaturthi, I tried some other kozhukattai variety and shared in my blog. This year, I started my Ganesh Chaturthi recipes with this easy sweet kozhukattai recipe. I never thought it tastes so good. We all loved it.
If you have white big sago / maavu javvarisi in hand, you can make this kozhukattai easily. It comes out so well. I am happy to add this recipe in my kozhukattai varieties list. Friends, do try this yummy javvarisi kozhukattai during this Vinayagar chaturthi and share your feedback with me.
Idiyappam flour or Kozhukattai flour – 1.5 to 2 tbsp
Grated coconut - 1/2 cup
Sugar or powdered Jaggery - 1/4 cup
Cardamom - 2
Roasted cashewnuts – 5
Ghee – 2 tsp
Salt - a pinch
Water - as needed
HOW TO MAKE JAVVARISI KOZHUKATTAI
Wash and soak javvarisi in enough water for 2 to 3 hours.
Drain the excess soaked water if any. Grind the javvarisi coarsely.
Transfer to a bowl. Add rice flour and salt. Mix well to make non sticky dough.
Cover till use. Kozhukattai dough is ready.
To make the poornam / stuffing, mix grated coconut/ jaggery/ Naatu sakkarai, sugar, cardamom and roasted cashews along with ghee. Mix well.
Take a golf ball sized kozhukattai dough and press it to make a dent.
Fill a tsp of stuffing and close it. Make balls and arrange in idli plate.
Boil water in idli pot and keep the idli plate. Steam the kozhukattai for 15 minutes till it becomes shiny and cooked well.
Rest for 5 minutes and then remove it. Offer God and enjoy !
METHOD - STEP BY STEP PICTURES
Wash and soak javvarisi in enough water for 2 to 3 hours. Drain the excess water if any. Grind the javvarisi coarsely.
Transfer to a bowl. Add idiyappam / store bought flour and 1/4 tsp of salt. Mix well to make non-sticky dough. Cover till use.
To make the stuffing/ pooranam, mix the grated coconut, sugar / jaggery or naatu sakkarai, cardamom powder and roasted cashew pieces along with ghee. Mix well and set aside.
To make the kozhukattai, make golf ball sized balls from kozhukattai dough and press in the middle to make a dent. Keep 1 to 2 tsp of stuffing in the center and pull the edges to cover it. Make a smooth ball. Make all the kozhukattai.
Grease an idli plate and arrange the balls. Boil water in idli pot and let it roll boil. Place the idli plate and steam the kozhukattai for 15 minutes in medium flame. Switch off the flame once it turns half white in color, shiny and cooked soft. Rest the kozhukattai for 5 minutes and then remove them from the idli plate.
Serve God and enjoy. Tastes the best when served hot or warm.
Note
Do not use nylon javvarisi/ small sized sago for this kozhukattai.
You can use medium or big sized white sago.
Adjust the quantity of rice flour based on the need.
After steaming kozhukattai turns its color from pure white to half white and shiny. So steam it for minimum 15 minutes.
Try this unique and interesting javvarisi kozhukattai recipe and enjoy !
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.
Heat a kadai and dry roast the green gram in low to medium flame till reddish brown with nice aroma.
Cool down completely. Grind to a fine powder along with cardamom.
Lastly add powdered jaggery to it and grind again to smooth powder.
Collect in a plate. Heat ghee and roast broken cashews. Add to the mixture.
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 !
Rice kheer / rice pudding (arisi payasam in Tamil) was the very first recipe I tried in my instant pot for Thursday Guru pooja prasad. Rice kheer is a creamy Indian dessert recipe that is prepared for festivals and special occasions at home. The ease of this recipe has made me prepare this dish almost every week Thursday or Friday poojai. All we have to do is to just add in roasted basmati rice, water, milk, sugar, cardamom powder and few saffron threads. Cook in pressure cooker mode in instant pot for just 12 minutes and your creamy rice kheer is done ! It tastes more like restaurant style rice kheer.
Before making this rice kheer in instant pot, I referred so many recipes for perfect measurement, procedure and cooking time. Most of the recipes called for cooking rice in milk (in porridge mode or pressure cook mode) and then add sugar or condensed milk, flavoring ingredients like cardamom, saffron, nuts etc. But I wanted a recipe like one pot one shot just like my pressure cooker semiya payasam.
When I was discussing about this with my friend Shalini, she suggested me to try this method. She has been doing making rice kheer in instant pot for the potluck, get togethers and weekend party following this procedure. Its a hassle free and easiest method to make this yummy Indian dessert even in the last minute. You can serve 10 people easily with just 1 cup of rice.
In Instant pot rice kheer, most of the people complain about curdling of milk or rice sticking to the bottom of instant pot or kheer getting burnt in the bottom. Don’t worry, this method doesn’t disappoint you in any way. Addition of water is the key here. You will get a rich, super creamy, thick and yummy rice kheer all the time.
I have used basmati rice, sugar and milk in this recipe. You can use raw rice, condensed milk or soy milk, Almond milk, coconut milk( for Vegan options) instead. You can also use evaporated milk.
Friends, do try this easy and creamy rice kheer in instant pot. You will love it and make it more often like me. Lets see how to make Indian rice pudding / rice kheer in instant pot with step by step pictures.
Instant pot rice kheer / rice pudding in Instant pot
Rice kheer / Rice pudding - Rich and creamy Indian dessert recipe using Instant pot
Add the rice and roast for a minute. Firstly add water, mix well.
Then add milk, sugar, cardamom powder, saffron threads. Mix well.
Press CANCEL. Press PRESSURE COOK and set the time to 12 minutes in normal pressure.
Make sure pressure valve is in SEALING position. Let the pressure release NATURALLY (NPR). Open the cooker and mash the rice well.
Add more milk and sugar if needed.
Add roasted cashews. Mix well and serve hot. Enjoy !
METHOD - STEP BY STEP PICTURES
Take basmati rice and grind coarsely using pulse button in mixie. Wash it well and set aside.
Wash the instant pot vessel and the inner ring portion of the lid thoroughly. Dry it completely. This helps to prevent curdling of kheer.
Switch on the instant pot and press SAUTE button. Heat 1 tbsp ghee in the instant pot base vessel. Add cashew nuts and roast it till golden in color. Remove in a plate.
Add washed rice and roast for a minute. Add water (DO NOT SKIP WATER) and mix well. Add boiled milk (at roon temperature), sugar, cardamom powder and saffron threads. Mix well to scrape the rice sticking to the bottom of the vessel.
Now press CANCEL button and press PRESSURE COOK button. Set the timer to 12 minutes in NORMAL pressure. Close the instant pot lid and keep the pressure valve in SEALING position.
After 12 minutes, instant pot goes to warm mode and pressure releases. Let the pressure release naturally (NPR). Open the lid after the pressure button drops down. Mix well. Do not release the pressure forcefully. Milk will be splashed everywhere and make a mess. I removed it after 40 minutes. Kheer would be well cooked and looks thick. Mix well and check for taste and consistency. Add more milk and sugar if needed. I used 1/2 cup more milk. So totally I used 4.5 cups milk. Lastly add roasted cashewnuts. Mix well and serve hot.
Enjoy !
Note
Wash the instant pot vessel, lid and dry it properly before cooking . It helps to avoid curdling of kheer.
Do not skip water. It helps to avoid the kheer burning in the bottom.
Make sure your scrape the bottom of vessel to avoid the rice sticking to the vessel and getting burnt.
You can also use PORRIDGE Mode in instant pot but it takes longer time to cook.
You can make the kheer thick or thin as per your wish.
For variations, you can use condensed milk instead of sugar.
Do not use JAGGERY. Kheer will curdle. If you want to use jaggery, make a thin syrup. Add it only after cooking the rice in milk and water.
You can also make vermicelli kheer in the same way. You can set the cooking time even lesser as it cooks quickly.
Do not try to quick release because hot milk spills from the vent.
Try this easy, yummy rice kheer in instant pot. You will love it !
Every Thursday I make this Instant semiya payasam in a pressure cooker easily for my Guru Pooja naivedyam / prasad. It takes just 15 minutes to prepare it. I started making vermicelli kheer in pressure cooker after hearing from my friend Shalini. Once she shared her vermicelli payasam recipe in instant pot. I thought of making the same in our Indian pressure cooker and it was a huge success in my home. But there are few points to be remembered while making this payasam in cooker to avoid curdling. I have shared all of them in this recipe.
I have shared a Kerala style semiya payasam recipe in pressure cooker but this version is much more easy and less time consuming too. For variations, you can add condensed milk / Milkmaid instead of sugar. It tastes even more rich. Ok friends, lets check out this easy semiya payasam recipe in cooker with step by step pictures and video.
Pre Roasted semiya / Roasted Vermicelli - 1/2 cup (I used MTR roasted vermicelli)
Sugar - 1/2 cup
Raw, unboiled milk - 2 cups
Water - 1/2 cup
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp
Cashew nuts, dry grapes – few
Salt – a pinch (optional)
HOW TO MAKE SEMIYA PAYASAM IN PRESSURE COOKER
Wash and clean the pressure cooker, lid and gasket properly. Let it dry.
In the pressure cooker, take the roasted vermicelli, sugar, milk, water and cardamom powder.
Mix well. Pressure cook under low flame for two whistles.
Remove the lid after the steam is released naturally.
Heat ghee in a kadai and roast the cashews till golden in color. Add the raisins and roast till its puffy.
Add to the semiya payasam. Mix well and enjoy !
METHOD - STEP BY STEP PICTURES
Take a medium or big sized pressure cooker. Wash it well. Wash the lid, gasket properly and wipe it dry. This is the first step that helps to avoid curdling of payasam.
In that pressure cooker, take roasted vermicelli, sugar, unboiled milk, a pinch of salt, water and cardamom powder .
( TIP: Addition of both water and milk helps to prevent curdling of payasam). If you have unroasted vermicelli, roast it in a tsp of ghee till golden in color. Then add water, milk, sugar and cardamom powder. Mix well.
If you are using small sized cooker, keep in small sized burner. I used my 2 liters cooker and used my medium sized burner.
Add a small spoon or a plate in the bottom of cooker. It helps to reduce the splashing of milk while the cooker whistles. This step is optional though.
Close the lid and keep the cooker in high flame till steam comes out. lower the flame completely and then put the weight valve. Cook for two whistles in very low flame and switch off the flame. It takes nearly 8 to 10 minutes to whistle.
Let the pressure release naturally. Now open the cooker lid and mix well.
Heat ghee in a kadai and roast the cashews. When it starts to turn golden in color, add the raisins and roast till its puffy. Switch off the flame and add this to the semiya payasam.
Mix well and serve hot or cold by refrigerating it for an hour. Semiya payasam thickens after it cools down completely. To make it drinkable, add some boiled milk before serving, adjust sweetness by adding more sugar, mix well and serve it. Enjoy !
Note
Adjust the quantity of sugar as per your taste.
For variations, you can use condensed milk instead of sugar.
You can add some saffron threads too.
Do not add milk alone. Add some water to prevent curdling.
Do not add ghee along with milk. While cooking, fat separates from the milk and gives a curdled look to the payasam.
If you want to make payasam without pressure cooker, first cook the vermicelli in water. Then add milk, sugar, cardamom powder. Boil and garnish with roasted nuts.
Try this easy, instant semiya payasam in pressure cooker and enjoy !
