- Heat 2 tsp ghee in a pan. Add poha and roast until crisp. Let cool completely and grind into a coarse powder.
- Boil water with food color. Reduce heat to low, add the roasted poha powder gradually, and stir continuously until lump-free.
- Cover and cook on low flame for 5-7 minutes, stirring occasionally, until thickened.
- Add sugar, cardamom powder, and cloves. Mix well until the sugar dissolves and the mixture starts to leave the pan edges. Add the remaining ghee.
- Roast cashews in 1 tbsp ghee until golden brown. Mix into the kesari and serve warm.
- Calories:280 kcal25%
- Energy:1171 kJ22%
- Protein:4 g28%
- Carbohydrates:40 mg40%
- Sugar:15 mg8%
- Salt:20 g25%
- Fat:12 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Poha Kesari Recipe – Traditional Indian Sweet With Cashews
Introduction
Oh, Kesari! Just the name conjures up memories of festive gatherings and my grandmother’s kitchen, filled with the warm aroma of ghee and cardamom. This Poha Kesari is a classic Indian sweet, and honestly, it’s way easier to make than you might think. It’s a vibrant, comforting dessert that’s perfect for celebrations or just a cozy treat with your evening chai. I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
This Poha Kesari isn’t just delicious; it’s special. It’s a beautiful golden color, has a lovely slightly grainy texture, and is bursting with flavor. Plus, it’s relatively quick to make – perfect when you want something sweet but don’t have hours to spend in the kitchen. It’s a wonderful introduction to Indian sweets if you’re new to making them, and a comforting classic if you’ve grown up with it.
Ingredients
Here’s what you’ll need to create this delightful Poha Kesari:
- ½ cup Poha (Thick Aval/Rice flakes) – about 100g
- ½ cup Sugar – about 100g
- 1-1.5 cups Water – 240-360ml
- 3 tbsp Ghee – about 45g
- ¼ tsp Cardamom powder – about 0.5g
- 5 Cashew nuts
- 1 Clove
- A pinch of Orange food color/Kesari color
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference in how your Kesari turns out.
Poha (Thick Aval/Rice Flakes) – Types and Selection
Using the right poha is key. We want the thick variety (called bara poha in some regions) – it holds its shape better during cooking. Avoid the flattened, paper-thin poha. If you can find it, Kanda Poha poha works beautifully too!
Ghee – The Importance of Quality
Ghee is the heart and soul of many Indian sweets, and Kesari is no exception. Use good quality ghee for the best flavor. Homemade is wonderful if you have it, but a good store-bought brand works perfectly too.
Kesari Color/Orange Food Color – Natural vs. Artificial Options
Traditionally, Kesari color is used to get that beautiful golden hue. You can find natural Kesari color derived from saffron and carrots, or opt for artificial food coloring. I usually use a pinch of artificial orange food color for a vibrant shade, but feel free to experiment with natural options!
Cardamom – Freshly Ground vs. Store-Bought
Freshly ground cardamom is always best. The aroma and flavor are so much more intense. If you’re using store-bought powder, make sure it’s relatively fresh.
Regional Variations in Kesari Recipes
Kesari recipes vary across India! Some families add saffron for a more luxurious flavor. Others include a touch of nutmeg or even a few strands of vermicelli. In some South Indian versions, you might find a hint of coconut. Feel free to adapt this recipe to your family’s preferences.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, heat 2 tsp of ghee in a pan over medium heat. Add the poha and roast it until it’s nicely crisp. This is important – it gives the Kesari a lovely texture. Keep stirring so it doesn’t burn!
- Once the poha is roasted, remove it from the pan and let it cool completely. Then, grind it into a coarse powder. Don’t make it too fine!
- Now, boil the water in the same pan with a pinch of orange food color. Once boiling, reduce the heat to low.
- Slowly add the roasted poha powder to the boiling water, stirring constantly to prevent lumps. This is where patience is key!
- Cover the pan and cook on low flame for about 5 minutes, or until the mixture starts to thicken.
- Add the sugar, cardamom powder, cloves, and the remaining ghee. Mix well until the sugar dissolves completely and the mixture starts to leave the sides of the pan. This usually takes another 5-7 minutes.
- While the Kesari is cooking, roast the cashew nuts in 1 tbsp of ghee in a separate small pan until golden brown.
- Finally, mix the roasted cashews into the Kesari. Serve warm and enjoy!
Expert Tips
Here are a few things I’ve learned over the years to make the perfect Poha Kesari:
Achieving the Perfect Texture
The texture should be slightly grainy, not mushy. Roasting the poha properly and not overcooking the Kesari are key.
Roasting Poha to the Right Crispness
You want the poha to be crisp but not burnt. Keep a close eye on it and stir frequently. It should take about 5-7 minutes.
Preventing Lumps in the Kesari
Adding the poha powder slowly and stirring constantly is the best way to prevent lumps. If you do get a few, you can try using a whisk to break them up.
Variations
Want to switch things up? Here are a few ideas:
- Vegan Poha Kesari: Substitute the ghee with coconut oil or a vegan butter alternative.
- Gluten-Free Poha Kesari: This recipe is naturally gluten-free! Just double-check that your ghee and food coloring are also gluten-free.
- Adjusting the Spice Level: Add a tiny pinch of nutmeg or a very small piece of cinnamon stick while cooking for a warmer flavor.
- Kesari for Festivals: My family always makes this for Diwali and Ganesh Chaturthi. It’s considered an auspicious sweet!
Serving Suggestions
Poha Kesari is delicious on its own, but you can also serve it with a dollop of yogurt or a sprinkle of chopped nuts. It’s lovely with a warm glass of milk or a cup of masala chai.
Storage Instructions
Store leftover Poha Kesari in an airtight container at room temperature for up to 2 days. You can gently reheat it in the microwave or on the stovetop with a splash of milk to restore some of its moisture.
FAQs
Let’s answer some common questions:
What is the best type of Poha to use for Kesari?
Thick poha (bara poha) is the best choice. It holds its shape and gives the Kesari a nice texture.
Can I make Poha Kesari without food coloring?
Yes, you can! The Kesari will be a paler color, but it will still taste delicious. You can also try using natural Kesari color derived from saffron or carrots.
How do I prevent the Kesari from sticking to the bottom of the pan?
Use a heavy-bottomed pan and keep the heat on low. Stir frequently, especially as the mixture thickens.
Can I add other nuts or dry fruits to the Kesari?
Absolutely! Almonds, pistachios, and raisins would all be lovely additions.
How long does Poha Kesari stay fresh?
Poha Kesari stays fresh for up to 2 days when stored in an airtight container at room temperature.