Aval Coconut Kesari is one of those recipes that brings back childhood memories with every spoonful. This traditional South Indian sweet treat uses poha (flattened rice) as its base, making it different from regular semolina kesari. What makes this recipe special is how the coconut adds natural sweetness and texture. The jaggery gives it that deep, caramel-like flavor that sugar just can’t match. It’s perfect when you want something sweet but don’t have hours to spend in the kitchen.
About the Recipe
You should try this recipe because it’s foolproof and forgiving. Unlike some traditional sweets that need perfect timing, this kesari is quite easygoing. The combination of textures is amazing – soft poha, chewy coconut, and crunchy cashews. Plus, it uses healthier jaggery instead of refined sugar. This recipe works great for beginners who want to try making Indian sweets. It’s also naturally gluten-free, which makes it perfect for everyone at the table.
Why You’ll Love This Recipe
This kesari hits all the right notes. The aroma alone will have your family gathering in the kitchen before you’re even done cooking. It’s not overly sweet, so you can actually taste all the individual flavors. The coconut adds this lovely tropical touch that makes it feel special. And here’s the best part – it comes together in just 30 minutes. You don’t need any fancy equipment or hard-to-find ingredients. The golden color from jaggery makes it look as good as it tastes. It’s comfort food that also happens to be impressive enough for guests.
Aval Coconut Kesari
Cooking Tips
Don’t skip straining the jaggery mixture – this removes any impurities and gives you a smooth kesari. Keep stirring once you add the aval to prevent lumps from forming. Add ghee gradually while mixing to get that perfect glossy finish. Toast the cashews until they’re properly golden – this adds so much more flavor than pale nuts. If the mixture looks too thick, add a tablespoon of warm water. The consistency should be like thick porridge when you remove it from heat.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 30 minutes total. Serve it warm for the best experience – the flavors are most vibrant when it’s fresh. You can store leftovers in the fridge for up to 3 days. Just warm it gently before serving again. It makes a perfect dessert after lunch or a sweet snack with evening tea. During festivals, you can make double batches since it keeps well.
Similar Recipes
- Rava Kesari (Semolina Sweet)
- Coconut Burfi
- Aval Payasam
- Sweet Pongal
- Carrot Halwa
Nutrient Benefits
Aval is easy to digest and provides good carbohydrates for quick energy. Coconut brings healthy fats and fiber to the mix. Jaggery contains iron and minerals that refined sugar lacks. The ghee provides fat-soluble vitamins and adds richness. Cashews contribute protein and healthy fats. Cardamom helps with digestion and adds wonderful aroma. This dessert gives you energy while being easier on your system than many processed sweets.
Aval Coconut Kesari
Ingredients
- 2 cups Aval (Poha)
- 1 cup Grated Coconut
- 1 cup Powdered Jaggery
- 1 cup Water
- Ghee (as required)
- 1/2 tsp Cardamom Powder
- Few chopped Cashew Nuts
- Edible Food Colour (optional)
Instructions
- In a pan, heat a little ghee.
- Fry the cashew nuts until they turn golden brown, then set them aside.
- In a separate pan, heat water over medium flame.
- Add the jaggery and stir until fully dissolved.
- Strain the mixture and return it to the flame, simmering for 2 minutes.
- Add the coconut and aval, mixing well.
- Gradually add ghee while stirring continuously.
- When the mixture thickens, add cardamom powder and stir briefly.
- Remove from the flame.
- Garnish with the fried cashew nuts.
- Serve and enjoy your Aval Coconut Kesari!
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Frequently Asked Questions
Can I use brown sugar instead of jaggery?
Yes, you can substitute brown sugar for jaggery in equal amounts. However, jaggery gives a deeper, more complex flavor and contains more minerals. Brown sugar will make the kesari taste sweeter and less complex. If you use sugar, you might want to reduce the quantity slightly since it’s sweeter than jaggery.
What if my aval becomes too mushy?
If your aval gets mushy, you probably added too much liquid or cooked it too long. Next time, add the liquid mixture gradually and keep stirring. You can still serve mushy kesari – it will taste the same, just with a different texture. Some people actually prefer it softer, so don’t worry too much about it.
How do I know when the kesari is ready?
The kesari is ready when it starts pulling away from the sides of the pan and doesn’t stick to your spoon. It should have a thick, pudding-like consistency that holds its shape but isn’t dry. The mixture will thicken more as it cools, so don’t overcook it. It usually takes about 8-10 minutes after adding the aval.
