AnuSriram
Vaikunta Ekadasi is an important festival for Hindus that occurs in the month of Marghazhi (Mid December to Mid January). This festival is dedicated to lord Vishnu. Its believed that devotees are relieved from their sins if they fast on this day and the gates to the heaven (vaikuntam) are open on this ekadasi day. Its a south indian tradition in lord Vishnu temples to have a "Vaikunta Dwaram" or " The gate to the heaven" open on this day. Through this passage one can reach the innermost sanctum of the lord.
More about it here.
Above is the picture of Lord Panduranga (Lord Krishna) and Rakumayee at Sri Panduranga Bhajanashram, Govindapuram.

Aval ( Poha or Rice flakes) is the favourite food for lord Krishna and has a beautiful story behind it. So, on this day thought of making some neivedyam with aval to lord Krishna and hence came this aval kesari.


Ingredients:
  • Aval (Poha, Rice flakes) - 1 cup
  • Sugar - 1 1/2 cup
  • Ghee - 1/3 cup
  • Water - 2 cups
  • Cardamom - 4
  • Orange food colour - a pinch
  • Cashews
  • Raisins

How to make it:

Fry Aval in little ghee until it turns light brown. Add 2 cups water to it and cook until the aval becomes soft and well cooked. Now add sugar, cardamom powder and food colour and mix it thoroughly. Add ghee little by little and cook until it thickens. Heat 2 tsp ghee in a small pan, fry the cashews and raisins and add it to the kesari. Mix well. Decorate with a pinch of saffron on top for a great flavour.

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8 Responses
  1. Asha Says:

    New dish to me, looks great. Enjoy!:)


  2. Namratha Says:

    Looks delicious Anu, I guess nobody would know its Poha unless u told them! :)


  3. Vineela Says:

    Hi,
    nice information on vikunta ekadasi.
    we will do this in our house every year.
    waking up at early morning on dwadasi day for tulasi theertham
    thanks for sharing
    vineela


  4. Thanks for posting the picture of Pandurangan holding is hands on his waist!


  5. Laavanya Says:

    Aval Kesari is new to me ...my husband loves aval + Jaggery + coconut combo. Must try this out as well.


  6. Hi Anu,
    Lovely dish, gr8 variation to make sweet avval. Lord Pandurangaswamy photo is beautiful.

    You had asked a question on my blog about the storage of chutney powder. If you refrigerate the powder you can store it more than a month. If youkeep it outside in a airtight container it remains fresh up to 2-3weeks. If you intend to store it outside, just warm grated coconut before you blend it with P.kadale.


  7. Nirupama Says:

    hi anu,

    Ur aval kesari is gr8.Looking at ur recipe,i tried it varying a little.I used jaggery instead of sugar and added fried coconut as well.It tasted excellent.i blogged it in www.nirusfood.blogspot.com.Please visit and share ur ideas when u hav time.Anywyas,thanks for ur recipe.


  8. Wow Anu, I have never tried Avil Kesari. This looks yummy and interesting. Will try this soon.Also thank you fro stopping by my blog and for the comments.