Red Aval Kesari / Poha Kesari - Krishna Jayanthi Special

Here is a simple but healthy recipe to serve as prasadham / offering to Lord Krishna on the special occasion of Krishna Jayanthi.  In this recipe I have used red rice flakes to increase the nutritive content of the dish; instead, you can also use white rice flakes / poha (Hindi) / Aval (Tamil).

Here are the links for my other recipes using red rice flakes:

Easy Red Aval Ladoo (Poha / Rice Flakes Ladoo)

Red Aval Payasam / Poha Kheer / Matta Rice Flakes Payasam

Sweet Poha / Vella Aval / Aval with Jaggery

Serves - 3  to 4 people

Ingredients:

Red Rice flakes  - 1 cup (thick variety)
Sugar - 1  cup
Water - 3 cups (approximately)
Cardamom Powder -½ tsp
Ghee - 2 to 3 tbsp
Cashew nuts - 10 to 12 nos.
Kesari colour - a pinch

    

Directions:

Heat ghee in a heavy bottom pan; add cashews and fry till colour changes to golden brown. Keep aside.

In the same pan, fry rice flakes till you get a nice aroma for about 3 to 5 minutes in medium flame.   Keep aside.

Easy Red Aval Ladoo (Poha / Rice Flakes Ladoo) / Krishna Jayanthi / Janmashtami Recipes

Here is a tasty, easy to make and healthy snack Red Aval Ladoo that is suitable for all such special occasions; and particularly for the Krishna Jayanthi / Janmashtami (17th)

Yield : 8 to 10 ladoos

Ingredients:

Red aval - 1 cup

Sugar - ½ cup

Ghee (Clarified Butter) - ¼ cup

Milk - 1 or 2 tbsp ( if necessary)

Cashews - 10 (broken)

Raisins - 8

Cardamom powder - ¼ tsp

Sweet Poha / Vella Aval / Aval with Jaggery

This yummy sweet / snack is easy to make with simple ingredients and a perfect choice for nivedhyam / prasadham that can be prepared in a short time.   I remember, my mom used to prepare this as a evening snack for us.

Here, I have used matta (brown) rice flakes to increase the nutritive value.

Ingredients:

Matta rice flakes – 1 cup 

Jaggery –  ½  to ¾ cup 

Water –  ¼ tsp

Ghee-  2 tsp 

Cashew nuts - 10 (broken into pieces)

Cardamom powder- 1 tsp 

Directions:

Wash and drain the aval; keep aside (you may have to soak it for 5 minutes in water if you are using a thick variety; completely drain after soaking & washing)

Roast the cashews with ghee in a pan and keep aside (reserve some for garnishing).

In the same pan, mix jaggery and water.  Boil till the jaggery melts and filter to remove impurities if any.

Again place the pan; add the filtered  jaggery and allow to boil till becomes a thick syrup.

Add aval and mix gently till jaggery syrup coats the aval well and till the moisture dries up.

Once it is done add the grated coconut, cardamom powder and cashew nuts.

Mix well and switch off the gas.  Now the aval is ready to serve.

Note:

You may also use white rice flakes to prepare this dish.

Colour of this dish depends on the quality and colour of the jaggery.

Red Aval Payasam / Poha Kheer / Matta Rice Flakes Payasam

This is a popular and easy to prepare payasam / kheer that is suitable for all special occasions.

Usually this is prepared with white rice flakes; here I have tried a healthier version using matta rice flakes (from kerala matta rice) which is rich in fibre and also low in calories when compared with white rice flakes. The earthy flavour gives a unique taste to the payasam; so try and relish!

Serves - 5 to 6 persons

Ingredients:

Matta rice flakes - 1 ½ cup
Full cream milk - 6 cups
Sugar - 1 cup (adjust according to your taste)
Cashew nuts (Optional) - 10 (broken into pieces)
Saffron - Few strands
Cardamom powder - ¾ tsp

Directions:

Heat ghee in a heavy bottomed pan; add the cashews and fry till the colour changes to golden brown. Keep aside.

In the same pan, add ghee and fry the rice flakes till you get a nice aroma and the colour changes to slightly golden brown.

Then add milk and allow to boil until the rice flakes becomes soft and the milk thickens. Add saffron in ½ cup warm milk; mix and keep aside.

Now, add sugar and give a thorough mix; allow to cook for another 5 – 10 minutes in medium flame.

Before taking out from the pan add cardamom powder, cashews and saffron milk.

Serve hot or cold (both tastes good).

Note:

When payasam is cooled, it tends to get thick. So before serving add some milk till it reaches the desired consistency.

You may also use white rice flakes to prepare this payasam. 

You can also grind the rice flakes coarsely before adding to the milk.