RED POHA SWEET using Pressure Cooker

RED POHA SWEET

Ingredients:-
Red poha/ Red Aval/ Red Rice Flakes ( thick poha) - 1/2 cup
Jaggerry - 1/4 cup
Water - 1/2 cup
Ghee - 2 tsp
Cashews, Raisins - 5 nos.
Cardomom powder - a pinch

Method:-
Wash the poha 3 times to remove dust & impurities. Add all the ingredients mentioned in a bowl, gently mix, cover it with a plate and place it inside the cooker. Using double boiling method, allow 3 whistels on high flame, switch off the flame. Let the pressure release  on its own.
Delicious Poha sarkarai pongal is ready. Garnish with cashews, raisins roasted in ghee.

RED AVAL KESARI

Aval, also known as Poha or Flakes. Like corn flakes, Aval are called as Rice Flakes, enriched with iron, calcium, fibre etc.

RED AVAL KESARI

Ingredients:-
Red aval - 1 cup

Brown sugar - 1/2 cup
Ghee - 5 tsp
Water - 2&1/2 cups
Cardamom powder ..as required
Saffron strings ..3 to 4 ( optional)

Method:-
Using a sieve, remove the impurities from Aval/poha.
Dry roast the red aval ( i used the thicker variety) for 2 to 3 minutes or till the time that the flakes can be broken into two pieces. Allow it to cool. Using a mixer jar, make a coarse powder.
 Now boil water in a kadai, add 1 tsp of ghee, saffron stings and add the coarse powder. Keep it in sim flame.

Mix it well to avoid lumps. When there is no moisture content, it is said that the flakes were cooked.

Now add sugar & cardomom powder, mix well till it all binds well.
 Add ghee while mixing. Remove from the flame, when the kesari leaves the sides of the pan.
Healthy red aval kesari is ready to be served....

KAJU PISTA KATLI

This recipe is similar to Kaju Katli. We take equal portion of Kaju/Cashew and Unsalted Pistachios for this recipe. The green colour we get is natural and its flavour is unique. We can even make this katli more healthy by adding almonds too. See also for Cashew Badam Burfi and Badam Katli

INGREDIENTS:

Cashew nut - 1/2 cup

Pistachios -  - 1/2 cup

Sugar - 1/2 cup

Cardamom powder - 1/2 tsp

Ghee - 2 tsp

METHOD:

1. In a tawa, add cashews and pistachios and stir for few minutes till it becomes little warm. Allow to cool completely. No need to over roast it.

2. In a mixer, add the nuts and grind to a fine powder, add cardamom powder and keep aside. 

3. In a tawa, add sugar and 1/2 a cup of water and allow to boil.

4. Grease a burfi plate with little ghee.

5. Check for one string consistency, it might take 5 to 6 minutes approximately.

6. Lower the flame at once, add the powdered nuts and mix thoroughly.

7. At first it will turn watery and then starts to leave the sides of the pan. Switch off the flame.

8. Add ghee, give a mix and transfer the contents to the greased plate.

9. When the mixture is warm, cut into pieces of desired shape.

10. Tasty and tempting KAJU PISTA KATLI is ready.

Note:

• Do not over cook after it leaves the sides of the pan, it might harden faster and we will not be able to cut into pieces.