Avil Kesari

Its a week to Krishna Jayanthi and I thought it would be appropriate to start posting about the goodies Krishna enjoyed. There is a whole spectrum of things that he relished. To name a few: Avil (Poha or Beaten Rice), Butter, Milk, Yogurt, everything in the Murukku family, and sweets. I decided to post on each of these dishes for the rest of the week and kind of build up to the birthday bash. 

Gadgets:

Heavy Bottom Pan

Mixing Spoon

Plates

Colander

Bowl

Measuring Cup

Ingredients:

South Indian Avil/Poha/Beaten Rice - 2.5 cups

NOTE: Avil does not expand in quantity in this recipe like Rava or semolina.

Sugar- 1.25 cups

Saffron - a few strands

Cardamon - 4 pods powdered

Edible Camphor - a pinch ( optional)

Kesari Color(yellow food coloring) - 1/4 tsp

Butter - 1/4 cup 

Cashew nuts - 1/2 cup

Preparation:

1. Take 2.5 cups of thick Avil and wash it to remove all dirt from surface.

2. Drain the excess water using the colander.

3. Heat the pan and add butter and allow it to turn to ghee (brown butter). Add cashews and roast them.Add the Avil and mix well for 5 minutes.

4. Add 1 1/4 cups of sugar, saffron, kesari powder(optional), a pinch of camphor, cardamon powder and mix well.

5. Allow it to cook for 5 minutes and serve it hot. Tastes great with puri.