     Aval |Poha   1/2 cup      Sugar       1/2 cup      Water      2 cups (approx.)      Ghee         1 tblsp      Cashew nuts    5      Cardamom powder  a pinch        Kesar |Orange colour   A pinch 
Method:
- Dry roast the poha | aval for 5 minutes in a low flame, without getting burnt.
- Powder this in a mixie . Not very fine, just to the consistency of rava.
- Add little ghee in a pan and roast the cashew nuts.
- Keep it aside. In the same pan roast the powdered poha and saute in a low flame for 7-9 minutes. Do not change the colour and be careful not to get this burnt.
- Boil 2 cups of  water nicely in a saucepan. Add this slowly to the roasted poha and cook in a medium flame. The poha will absorb all the water and get cooked too. If u check with your wet hands, the poha should not stick to your hands. this means it is fully cooked. Keep the flame low.
- Add the sugar to this. Stir this quickly and do not worry if the mixture turns watery.
- Mix the kesar color in 2 tsp of water and add to this. Let this cook  nicely till it becomes a whole mass.
- Add the roasted cashew and the remaining ghee and cardamom powder.
- When the ghee starts oozing out, and doesn’t stick to the pan, switch off the flame. Aval kesari is ready for neivedhyam.
Notes:
- Do not add sugar before the poha is cooked.
- My mom told she added 1 and 1/2 cup sugar for 1 cup of poha. But i added equal amount of sugar. I felt the sweet is medium and perfect for my family.
