September 7, 2018

Atukula kesari | poha sheera | flattened rice flakes halwa | poha recipes | gokulashtami recipes easy festival sweets

Kesari or Sheera is nothing but a sweet which Indians prepares mostly as prasadam in puja times. Rava sheera/ Kesari is one of the quite common sweet which I have seen in my childhood because it`s easy to prepare and need very few ingredients. So, my mom used to do make Rava Kesari as nivedyam in the festival days. I have already posted different Kesari recipes in the blog and below you can find the recipes links. 

Coming to this recipe, I have lots of rice flakes in the kitchen so the sweet called Kesari made me, try it with rice flakes. The process is so simple and easy to cook with simple ingredients. Food colour makes the Kesari attractive but it`s optional so you can avoid it if you don`t like. Instead of regular Rava Kesari try this next time and share your comments.
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Category- sweets | prasadam recipes | nivedyam recipes | Kesari recipes
Ghee(clarified butter)-3 tablespoons
Rice flakes/ Poha/Atukulu/ Aval-1 cup
Dry fruits-few  (raisins+almonds+chironji nuts)
Milk-1-1 1/2 cups
Sugar-1 cup
Red or Yellow food colour-1/4 teaspoon
Cardamom powder -1 teaspoon
Heat a non-stick pan, add 1 tablespoon ghee, on medium flame roast rice flakes for a minute then take it on a plate.
Grind rice flakes into a coarse powder (like Rava) for 20-30 seconds and keep aside. (don`t grind for a long time, rice flakes may turn like flour.)
Now heat the same pan again, add 1 tablespoon ghee, roast dry fruits, add in ground rice flakes. Then add milk and stir continuously to avoid sticking in the bottom.
Add sugar, stir in between, (cook on the low flame from the starting to the ending) then add food colour, cardamom powder and stir without stopping for 1-2 minutes. 
Finally, add a tablespoon of ghee, stir gently.
When the Kesari starts leaving the pan from the sides it means It is done, so turn off the gas and take it in serving bowls. rice flakes Kesari is ready to serve now.
step by step pictures

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