Aval kesari recipe

INGREDIENTS:

1. Aval (Flattened rice or beaten rice) - 2 cup
2. Sugar - 1 cup
3. Ghee - 1/2 cup
4. Cashew nut - 15
5. Crushed Cardamom - 3
6. Saffron - a pinch
7. Water - 4 cups

PREPARATION:

1. Heat 2 teaspoon (tsp.) of ghee and roast the cashew to light brown and keep it aside.
2. In the same pan roast the aval to golden brown, powder this in mixie to rava consistency and keep it aside.
3. In a kadai, add water, saffron and bring to boil. NOTE: add water as needed for the thickness of the kesari.
4. Now add the aval and cook.
5. Once the aval is cooked add the sugar and cook until they come together.
6. Now add ghee and cook until the ghee separates.
7. Now add crushed cardamom powder, roasted cashew mix well and serve.

NOTES:

1. Do not add sugar before the aval is cooked.
2. It takes a bit of time to get cooked. So make sure its cooked well, otherwise later aval won’t be soft in the kesari.
3. Add ghee according to your need.