Aval Kesari - Red Poha Sweet

Steps

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1. 1
   Measure out 0.5 cup of red poha and dry roast it in a pan over medium heat for 2-3 minutes until fragrant. Transfer to a plate and cool completely.
   ▶ ≈0:31
2. 2
   Add 1 teaspoon of ghee to the same pan and roast the halved cashews until golden brown and crunchy. Transfer to a bowl and set aside.
   ▶ ≈0:52
3. 3
   Grind the cooled roasted poha in a mixer jar to a fine, smooth powder with no lumps.
   ▶ ≈1:12
4. 4
   Add 2 cups of water to the pan and dissolve 200g of jaggery in it. If the jaggery contains impurities, strain the syrup before proceeding.
   ▶ ≈1:40
5. 5
   Once the jaggery has completely dissolved, add 2 teaspoons of ghee and reduce to low heat. Slowly pour in the poha powder while continuously stirring to prevent lumps from forming.
   ▶ ≈2:09
6. 6
   Continue cooking on low heat. As the mixture begins to thicken, add 1 teaspoon of cardamom powder for aroma.
   ▶ ≈2:35
7. 7
   Add 3 more teaspoons of ghee and mix well. This prevents sticking to the pan and gives a glossy, rich finish.
   ▶ ≈2:50
8. 8
   Continue cooking until the mixture thickens further. Add the roasted cashews and give a final stir. Turn off the heat.
   ▶ ≈3:02
9. 9
   Let the kesari rest briefly as it continues to thicken with the residual heat from the pan. Serve warm and enjoy.
   ▶ ≈3:18