Featured Video Play Icon

avalakki kesari | poha kesari

Avalakki Kesari, also known as Poha Kesari, is a delicious and popular South Indian dessert made from flattened rice (avalakki or poha). It is prepared by roasting the poha /aval, making it rava and then simmering it in a fragrant syrup made from sugar, water, and cardamom. The result is a sweet and aromatic dish with a unique texture, where the softened poha absorbs the flavors of the syrup, creating a delightful dessert that is often garnished with nuts like cashews and raisins for added richness and crunch. Avalakki Kesari is a favorite treat during gokulashtami or krishna janmashtami festival and special occasions in South India, enjoyed by people of all ages for its irresistible sweetness and comforting taste. The addition of saffron, cardamom, cashews, and raisins adds wonderful flavor and texture to the dish. Whether it’s offered as a prasadam to God or enjoyed as a warm dessert, Avalakki Kesari is sure to be a delightful treat.
Aromatic Avalakki Kesari that’s sure to be a hit with anyone who tries it. Enjoy!

try these  avalakki or poha recipes –


  • 1/2 cup gatti avalakki / thick poha

other ingredients:

  • 1/2 cup sugar or jaggery powder
  • 3 to 4 cardamoms(powder it and keep it ready)
  • pinch of saffron soaked in milk or water(if you are vegan)
  • 10 to 15 raisins
  • 10 cashews(broken into small pieces)
  • 1 cup to 1.5cup water(depends on the quality of the avalakki )
  • 2+tbsp ghee or coconut oil (if you are vegan)


  1. Roast the Avalakki (flattened rice) over medium heat until you hear it sputter. This step helps enhance the flavor and texture of the dish.
  2. Turn off the heat and transfer the roasted Avalakki onto a plate. Allow it to cool for a bit.
  3. Coarsely grind the roasted Avalakki to a consistency similar to sooji (semolina). This will give your Kesari a unique texture.
  4. Heat a teaspoon of ghee or oil in a pan over low heat. Fry the cashews until they turn golden brown, then add the raisins and fry them until they puff up. Transfer these fried nuts to a plate.
  5. Place the pan back on the stove over medium heat. Add water and half a teaspoon of ghee or oil, and let it come to a boil.
  6. Once the water starts boiling, add the ground Avalakki and mix it well. Reduce the heat.
  7. Cover the mixture and let it cook for about a minute to allow the Avalakki to absorb the flavors.
  8. Now, add sugar or jaggery and saffron milk (if you forgot earlier). Mix everything thoroughly.
  9. Add ghee to the mixture and continue stirring. Cover it and let it cook for another minute on low heat.
  10. If the Kesari appears watery, you can increase the heat and stir until the excess water evaporates.
  11. Optionally, you can add more ghee or oil for extra flavor. Adjust the amount to your preference.
  12. Mix in cardamom powder for a delightful aroma and flavor.
  13. Once everything is well combined and the Kesari has reached the desired consistency, it’s ready to be served.
  14. You can offer this delicious Avalakki Kesari as prasadam to God or enjoy it hot as a delightful dessert.