- In a non-stick pan, combine poha, almond milk, and water. Add orange food coloring (if using). Stir over medium heat for 5-7 minutes, until the poha softens and the liquid is absorbed.
- Gradually add sugar and stir continuously. Cook for 8-10 minutes, until the mixture thickens into a halwa-like consistency, scraping the pan sides to prevent sticking.
- Mix in vegan ghee and cook for another minute. Remove from heat and add cardamom powder, saffron, and almonds. Mix well.
- Serve warm or chilled. For a festive presentation, spread the Kesari on a lightly greased plate, let cool, and cut into desired shapes.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:3 g28%
- Carbohydrates:50 mg40%
- Sugar:35 mg8%
- Salt:30 g25%
- Fat:5 g20%
Last Updated on 6 months ago by Neha Deshmukh
Vegan Poha Kesari Recipe – Almond Milk & Saffron Indian Dessert
Introduction
Oh, Kesari! This vibrant, sweet dish always brings back memories of festive gatherings and my grandmother’s kitchen. It’s a classic Indian dessert, traditionally made with semolina, but I’ve always loved experimenting with different grains. This vegan Poha Kesari is my take on that tradition – using flattened rice (poha) for a delightfully unique texture, and almond milk to keep it wonderfully plant-based. It’s surprisingly easy to make, and the aroma of saffron will fill your kitchen with pure happiness. You’ll absolutely love it!
Why You’ll Love This Recipe
This Vegan Poha Kesari isn’t just delicious; it’s also a fantastic option for those following a plant-based diet. It’s quick to whip up – ready in under 20 minutes! – and requires minimal ingredients. Plus, it’s naturally gluten-free and offers a comforting, subtly sweet treat that’s perfect for any occasion.
Ingredients
Here’s what you’ll need to create this delightful dessert:
- 1 cup thick poha (flattened rice) – about 150g
- 1 cup unsweetened almond milk – 240ml
- 1 cup water – 240ml
- ¾ cup white sugar – 150g
- ¼ teaspoon orange food color (optional)
- 1 tablespoon vegan ghee
- ¼ teaspoon cardamom powder
- Pinch of saffron strands
- 2 tablespoons sliced almonds
Ingredient Notes
Let’s talk ingredients! A few little things can make all the difference.
- Poha: Using thick poha is key. It holds its shape better during cooking and gives the Kesari a lovely texture.
- Almond Milk: I prefer unsweetened almond milk so I can control the sweetness. You can use any plant milk you like, but almond milk lends a subtle nutty flavor that complements the saffron beautifully.
- Saffron: Don’t skimp on the saffron! It’s what gives Kesari its signature color and aroma. A little goes a long way.
- Vegan Ghee: This adds richness and a traditional flavor. I’ll share some substitution options below.
Poha Varieties & Selection
There are different types of poha available. For this recipe, we want the thick variety, also known as bara poha. It’s less likely to become mushy during cooking. Avoid the very thin, almost powdery poha.
Almond Milk vs. Traditional Dairy Milk
Traditionally, Kesari is made with dairy milk. Almond milk works beautifully as a vegan substitute, offering a similar creamy texture without the dairy. It also adds a delicate nutty flavor that enhances the overall taste.
The Significance of Saffron
Saffron isn’t just about color; it’s a symbol of auspiciousness and is often used in Indian festivals and celebrations. It also has a unique, slightly floral flavor that’s simply divine.
Vegan Ghee – Options & Substitutions
Vegan ghee is readily available these days! You can find it in most health food stores or online. If you can’t find it, coconut oil (refined, to avoid a coconut flavor) or a neutral-flavored vegetable oil will work in a pinch, though the flavor won’t be quite the same.
Step-By-Step Instructions
Alright, let’s get cooking!
- In a non-stick pan, combine the poha, almond milk, and water. If you’re using orange food color, add it now.
- Stir over medium heat for 5-7 minutes, until the poha softens and the mixture starts to thicken. Keep stirring to prevent sticking!
- Gradually add the sugar and continue stirring. This is where your arm gets a little workout! Cook for 8-10 minutes, until the mixture thickens into a halwa-like consistency. Don’t forget to scrape the sides and bottom of the pan.
- Mix in the vegan ghee and cook for another minute.
- Remove from the heat and add the cardamom powder, saffron strands, and sliced almonds. Give it a good mix.
- Serve warm or chilled. For a pretty presentation, spread the Kesari on a lightly greased plate to cool, then cut into squares or diamonds.
Expert Tips
A few little secrets to make your Poha Kesari perfect:
Achieving the Perfect Halwa Consistency
The key is patience! Keep stirring and cooking until the mixture pulls away from the sides of the pan and forms a soft, slightly sticky mass.
Preventing Poha from Sticking
A good non-stick pan is your best friend here. Constant stirring is also crucial. If it does start to stick, add a tiny splash of almond milk.
Enhancing Saffron Flavor
For a more intense saffron flavor, you can gently warm the saffron strands in a tablespoon of warm almond milk for about 10-15 minutes before adding them to the Kesari.
Variations
Want to get creative? Here are a few ideas:
- My Family’s Favorite: My kids love it when I add a handful of raisins along with the almonds.
- Spice It Up: A tiny pinch of nutmeg or a dash of rose water can add a lovely aromatic twist.
- Nutty Delight: Cashews and pistachios are also fantastic additions.
Vegan Adaptations (already vegan – highlight this!)
This recipe is already 100% vegan! We’re using almond milk and vegan ghee to create a delicious, plant-based dessert.
Gluten-Free Confirmation
Yes! Poha is naturally gluten-free, making this recipe a safe and delicious option for those with gluten sensitivities.
Spice Level Adjustment (Mildly Aromatic)
This recipe is mildly aromatic thanks to the cardamom and saffron. If you prefer a stronger flavor, you can increase the cardamom slightly.
Festival Adaptations (Holi, Diwali, Janmashtami)
Kesari is a popular dessert during Indian festivals like Holi, Diwali, and Janmashtami. The vibrant color and sweet flavor make it a festive treat!
Serving Suggestions
Serve warm or chilled, as is, or with a dollop of vegan yogurt. It’s also lovely garnished with a few extra almonds and a sprinkle of saffron.
Storage Instructions
Store leftover Poha Kesari in an airtight container in the refrigerator for up to 3 days. It may firm up slightly when chilled, but it will still be delicious!
FAQs
What is Poha Kesari traditionally made with?
Traditionally, Poha Kesari is made with semolina (rava), ghee, sugar, milk, and saffron. This recipe offers a vegan twist using poha and almond milk.
Can I use a different type of plant-based milk?
Absolutely! Soy milk, oat milk, or cashew milk will all work well. Keep in mind that different plant milks will have slightly different flavors.
How do I know when the Poha Kesari is cooked perfectly?
The mixture should thicken to a halwa-like consistency, pulling away from the sides of the pan. It should be soft and slightly sticky, but not watery.
Can I add other nuts or dried fruits?
Definitely! Feel free to experiment with your favorite nuts and dried fruits. Raisins, cashews, and pistachios are all great options.
Is saffron essential for the flavor, or can I omit it?
Saffron is what gives Kesari its signature flavor and aroma. While you can omit it, the flavor will be significantly different. If you can’t find saffron, a tiny pinch of turmeric can provide some color, but it won’t replicate the flavor.
How can I make this recipe nut-free?
Simply omit the almonds and use a neutral-flavored oil instead of vegan ghee. Ensure your sugar is also processed in a nut-free facility.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
