Tag Archives: madraa

Aval Kesari recipe / Poha Kesari recipe / How to make Aval Kesari at home – Krishna Jayanthi recipes



Aval Kesari is one of my long time wait dish, yesterday was planning to try out kesari and so thought to try it with aval. This was my first attempt with Aval Kesari, it was delicious and was finished in minutes, as kids on vacation. Usually Kesari is my favorite, as my grandma prepares it for my birthday as it would be the first food on my mouth. The texture was lovely, it melts in the mouth and was too attractive not only of the color but the glassy appearance made the dish look rich compared to Rava/Semolina or Semiya/Vermicelli.

CLICK HERE for more Krishna Jayanthi / Gokulastami / Janmastami recipes.

A perfect dish for Navratri, as an offering and later served for friends and family. Not only for Navratri, but also an easy and can be made in minutes for guests. Let us move on to the recipe…

Do check out my other Kesari recipe in this link: https://madraasi.com/recipes/breakfast-dinner/.


  • Aval / Poha / Beaten Rice – 1 ½ cup
  • Sugar – 1 cup
  • Clarified butter / Ghee – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Water – 3 cups
  • Food Color (Orange) – ¼ tsp


  • Dry roast aval/poha/beaten rice in a kadai with a tsp of ghee/clarified butter.
  • Heat 3 cups of water in a kadai, bring it to boil.
  • Meanwhile, grind the roasted aval/poha/beaten rice to a fine powder.
  • Add the powdered aval/poha/beaten rice to the boiling water along with the food color, keep in low flame and keep on stirring else lumps will be formed.
  • Keep on stirring for few min, until the poha is cooked and thickens, drizzle a tbsp of ghee/clarified butter along the sides of the thickening poha.
  • Add in the sugar and continue stirring, until it the poha starts leaving the sides of the kadai.
  • Heat the leftover ghee/clarified butter in a kadhai, add in the cashew nuts, and roast until starts turning golden brown.
  • Add in the raisins and roast until it doubles in size.
  • Stir it well and keep on stirring until the kesari comes to the rolling consistency.
  • Transfer it to a bowl.

Serve hot. This goes well for breakfast, tea-time snack and also as a festive recipe.

Note: Bring the kadai to low flame, when you start adding the powdered poha/aval/beaten rice and keep on stirring else it would be formed as lumps.



Aadiperukku / Pathinettam Perukku / How to celebrate Aadi Perukku or Aadi Pathinettam Perukku


Aadiperukku is a Hindu Tamil festival celebrated on the 18th day of the Tamil month of Aadi (mid-July to mid-August). In 2015, it’s August 3rd. It is a unique South Indian and specially a Tamil festival. The festival coincides with the annual freshes of the rivers and to pay tribute to water’s life-sustaining properties. It is celebrated near river basins, lakes and wells etc.

Aadiperukku, otherwise called Padinettam perukku. “Pathinettam Perukku” – Pathinettu signifies eighteen and Perukku denotes rising. The festival is observed by women in TamilNadu. Aadi is the month for sowing, rooting, and planting of seeds and vegetation since its peak monsoon time when rain is showered in abundance.

CLICK HERE for more Kozhukattai / Kolakattai / Kolukattai recipes.

On this day, special poojas and prayers ared one in temples and people pray for good harvest, constant supply of water and hassle free monsoon. Women float lamps on rivers.

Also people buy new clothes, jewels and so on, as they hope getting this all over the year.

Source: Wikipedia

Aadi Perukku / Pathinettam Perukku

Aadi Perukku / Pathinettam Perukku

People prepare many variety of rice, early in the morning, as offering to god. They lit lamps and do puja. Let us move on to the recipe prepared by that day:

Note: Check out details about Aadi month and Aadi month recipes.

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