Rice Flakes Sweet | Krishna Jayanthi Recipes
If I had to name one striking difference between my mother and I, then it would be our liking for sweets/desserts. While her face turns into such a blissful joy at its sight, mine turns into agony when forced to gulp down anything more than a teaspoon! Down the years I have learned to be more tolerant - even to the extent of enjoying few;  but I am far from earning a tag of a "sweet lover".  And now with a husband and a kid who seem to share my palate for sweets, I am given no incentive to change my perspective.
Rice Flakes Sweet | Krishna Jayanthi Recipes
Enter my mom (who is visiting us) and things start to smell pleasantly different in my kitchen. Given that I don't make many sweets, I totally suck at Indian desserts. My mom looks at my poor blog repertoire and after a thousand "tch, tch" is all set to rectify it :). First making its appearance is this utterly simple sweet made using rice flakes called Aval in Tamil.  Kesari / Sheera is another term for what westerners know as Halva or pudding. This one tastes very mildly of rice flakes with a smooth texture. It's richness comes from the addition of Ghee and aromatics by way of saffron and cardamom. Few ingredients, few minutes and minimal effort is all that it takes to make this simple yet festive dessert. 
  • Cook time:
  • Prep time:
  • Serves: 2-3 people
  • Yields: About 1 cup
  • 1/2 cup Aval (thick Rice Flakes)
  • 1/3 - 1/2 cup Sugar - see Tips
  • 1 cup Water
  • 1 tbsp Ghee, or as needed
  • 1 tbsp broken Cashews
  • Pinch of Saffron
  • 1/8th tsp Cardamom powder
  • Few drops of Orange/Yellow (vegetarian) Food Coloring - optional
1. Sugar: The amount of sugar will depend on your preference. We used just a little under 1/2 cup and it was perfect for my parents. But for my husband, me and my little one it was too sweet and would have found 1/3 cup perfect. So depending on how much sweeter you like your desserts, add sugar accordingly. We have used Organic Cane sugar in this recipe
1. Dry roast rice flakes (Aval) for a minute. You don't want it to change color, just lightly roasted.  This helps to reduce the raw smell along with adding ease while grinding into perfect texture.  Cool.
2. Add this to a food processor
3. and grind into coarse meal (rava consistency). Few pulses should do it. Set aside.
4. In the same skillet, add 2 tsp ghee and roast the cashews. Remove the cashews and set aside.
5. My mother used the remaining ghee in the skillet to roast the coarse Aval to add aroma and flavor.
6. Set aside.
7. Add the water to the same pan and let it come to a boil. When ready, add the roasted aval back to the pan.
8. Stir to combine and cook the aval until soft.
9. Soon you will notice that it has absorbed all the water. You can touch/taste the aval to see if it has softened completely.
10. Now add the required amount of sugar. See my Tips section before adding it.
11. Stir to combine and prevent any lumps.
12. When it starts to thicken, add saffron, cardamom, food coloring (if using) and any remaining ghee. You can add some more Ghee if liked. It not only adds to the flavor but also gives the kesari a glossy/smooth appearance and texture.
13. Combine well and then finally add the roasted cashews.
Serve warm or at room temperature. I find that it tastes even better the next day :).
Rice Flakes Sweet | Krishna Jayanthi Recipes

Recipe Reference

Mom's Kitchen Notes

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By Babita on Aug 25, 2016

Simple and superb recipes thanks

Thank you so much Babita :) :) --DK

By Traditionallymodernfood on Sep 24, 2015

Looks like rava kesari.. Yum yum

By Sangeeta on Sep 23, 2015

Mummys make such yummy stuff using simple ingredients! This looks yummy! I will definitely try.