Aval Kesari, also known as Poha Sheera, is a delicious South Indian vegan pudding made with flattened rice (poha). This quick and easy vegan dessert can be made in 30 minutes, making it perfect as neivedhyam for Janmashtami or as a sweet treat for any festive occasion. Soft, aromatic, and melt-in-your-mouth, this classic South Indian Sheera is made fully vegan for everyone to enjoy!
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What is Sheera or Kesari
Kesari is a beloved South Indian sweet pudding traditionally made with rava (semolina or sooji) and is known as Sheera in many parts of India. The name “Kesari” comes from its signature golden-orange hue, often enhanced with saffron (kesar). Soft, aromatic, and melt-in-the-mouth, this classic dessert is prepared for festivals, pujas, and special occasions.
A delicious twist on the classic Rava Kesari is this Poha Sheera, made with poha (flattened rice). This variation, is called Aval Kesari in Tamil and is especially popular during Janmashtami (also known as Gokulashtami or Krishna Jayanthi), the festival celebrating the birth of Lord Krishna.
This easy vegan dessert goes by many names—Aval Kesari, Poha Sheera, Poha Kesari, or even Poha Pudding. I love making Poha Sheera the way my mother-in-law prepares it—simple, quick, and full of nostalgic flavor. This South Indian vegan pudding comes together in just 30 minutes, and unless told, no one would guess it’s made with humble beaten rice!
Significance of Janmashtami
Janmashtami, also known as Krishna Jayanthi or Gokulashtami, is a beloved Hindu festival that marks the birth of Lord Shree Krishna, the eighth avatar of Lord Vishnu. Krishna is celebrated for his divine charm, compassion, and playful spirit—stories of his childhood mischief, especially his love for stealing butter and curd, are retold with joy during this time.
In Indian mythology, there’s a charming story of Krishna’s deep friendship with Sudama, which highlights his fondness for simple poha (flattened rice flakes). Because of this, poha holds cultural and spiritual significance and is a staple ingredient in many festive Indian desserts.
For me, Janmashtami is extra special because my niece, named after Lord Krishna, adds a personal touch to our family’s celebrations.
What is poha
Poha, also known as Aval in Tamil, is a staple ingredient in Indian cooking. It’s made from rice that has been parboiled, flattened, and dried. Poha comes in two main varieties—thick and thin—and is available in both white and red versions (the red variety is made with red rice). The thick variety turns soft, fluffy, and absorbent when soaked, making it ideal for a wide range of snacks and breakfast recipes.
Popular recipes using poha include Maharashtrian Kanda Poha (onion poha), Cilantro Poha, and South Indian Tamarind Poha. The thin variety of poha is often added to dosa or idli batters to improve texture and softness. Poha is also a key ingredient in Chiwda—a crunchy Indian trail mix snack—similar to my Rice Krispies Chiwda recipe.
Janmashtami Special Sheera
Just as we make Kozhukattai (Modak) for Ganesh Chaturthi, for Janmashtami we prepare Poha Sheera (Aval Kesari) as neivedhyam (offering) to honor Krishna’s love for poha and milk.
Poha Sheera, is one of the most popular Janmashtami sweets, especially in South Indian homes. Families also make other traditional treats like Paal Payasam, or Semiyan Payasam to mark this joyous festival. Quick to make, naturally vegan, and easy to prepare with pantry staples, this classic Indian dessert is perfect for celebrating Lord Krishna’s birth with love and devotion.
Why Make It
- Soft, chewy texture and perfectly sweet to taste 🍚✨
- Quick and easy to make in just 30 minutes 🕒
- A vegan Indian dessert recipe 🌱
- Perfect for festivals like Janmashtami (Krishna Jayanthi) as neivedhyam (offering) 🎉
- Made with poha (flattened rice), a pantry staple in Indian kitchens
- Loved by kids and adults alike—no one will guess this sheera is made with simple beaten rice! 💛
Ingredients needed 🧾
Poha (Aval): Poha or Aval is the key ingredient in this Poha Sheera (Aval Kesari) recipe. You can use either the thick or thin variety, since it will soften and blend perfectly while cooking.
Sweetener: I usually make Poha Sheera with regular white sugar, but you can easily swap it for jaggery, brown sugar, cane sugar, or any sweetener of your choice.
Plant-Based Milk: Use plain, unsweetened almond milk, oat milk, or cashew milk to keep this Poha Sheera vegan. You can also skip milk entirely and cook it with just water—it still turns out soft and delicious!
Other Ingredients: Traditional Kesari often includes orange food color (optional) to give it that signature warm hue. Add sliced almonds, saffron strands, vegan ghee (or any neutral vegetable oil), and a pinch of cardamom powder for extra flavor and aroma.
Tip: Always use a good-quality non-stick pan when making Poha Sheera to prevent it from sticking to the bottom as it cooks.
How to make it 🔪
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- Cook the Poha: In a good-quality non-stick pan, add the beaten rice (poha or aval), almond milk, and water. There’s no need to soak the poha beforehand.
- Add Color and Soften: Add a few drops of organic orange or yellow food color (optional) for that signature Kesari hue. Stir continuously over medium flame until the poha softens and thickens—this should take about 5–7 minutes.
- Add Sweetener: Gradually add the sugar and stir well. Let the mixture come to a gentle boil, stirring often to prevent lumps. Keep scraping the sides of the pan as you stir. Over medium heat, the Poha Sheera will thicken and start to come together—this can take another 8–10 minutes. Chef Tip: There should be no lumps; the mixture should look smooth and glossy, like halwa.
- Finish with Ghee and Nuts: Once the mixture stops sticking to the sides and forms a halwa or pudding-like consistency, add vegan ghee and continue stirring for another minute. Chop some nuts and have the saffron strands ready. Remove the Aval Kesari from the flame and garnish with sliced almonds, saffron strands, and a pinch of cardamom powder if you like. Mix well.
Serving suggestions 🍽
This vegan Poha Sheera will naturally thicken as it cools. Drizzle a little extra vegan ghee on top when serving for added richness. Aval Kesari can be enjoyed warm or cold and is traditionally prepared for Krishna Jayanthi or Janmashtami. Enjoy this festive vegan Indian dessert for any festival or special occasion—a sweet treat to share with friends and family.
If you’re making Poha Sheera for Gokulashtami, serve it alongside classic South Indian dishes like Curd Rice and Thattai for a traditional festive meal. Another fun way to serve Kesari is to grease a plate with vegan ghee, spread the prepared Sheera evenly, let it cool, and then cut it into squares or diamond shapes before serving.
Top recipe tips 💭
Make sure the poha (aval) is fully cooked before adding the sugar—this ensures your Poha Sheera stays soft and fluffy without turning grainy. For the best texture, use an ideal poha-to-liquid ratio of 1:2. Adding food color is completely optional—use natural options like a pinch of turmeric for a warm hue or skip it altogether for a simple white Kesari. For garnish, ghee-fried cashews and raisins add a delicious crunch and extra festive touch to the Sheera.
Recipe FAQs 📖
You can use either thick or thin poha in this Poha Sheera recipe—both work well since the poha softens as it cooks. White poha is commonly used, but red poha (made with red rice) adds extra nutrition and a slightly earthy flavor.
For an even smoother texture, you can dry roast the poha first or coarsely grind it before cooking. This helps it cook faster and gives your Kesari a melt-in-your-mouth consistency.
Traditionally, Aval Kesari (Poha Sheera) is made with regular white sugar for its clean sweetness and smooth texture. However, you can easily substitute white sugar with brown sugar, jaggery, or cane sugar if you prefer a richer, more caramel-like flavor or a more natural sweetener option.
If you’re not vegan, you can easily make a classic Sheera by using regular ghee instead of vegan ghee or oil. This adds a rich, aromatic, traditional flavor to this beloved South Indian dessert. You can also cook the poha in regular whole milk instead of plant-based milk or water for an even creamier texture and taste.
You can store leftover Aval Kesari (Poha Sheera) in an airtight container in the refrigerator for up to one week. For longer storage, this vegan Sheera freezes well for 1–2 months. However, for the best taste and texture, it’s always recommended to enjoy Kesari fresh.
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Recipe 📖
Vegan Sheera with Poha (Aval Kesari) – Festive Indian Sweet
Equipment
Ingredients
- 1 cup poha
- 1 cup unsweetened almond milk
- 1 cup water
- Pinch orange color
- ¾ cup sugar
- 2 tablespoon vegan ghee
- 2 tablespoon sliced almonds
- ½ teaspoon saffron
Instructions
- Cook the Poha: In a good-quality non-stick pan, add the beaten rice (poha or aval), almond milk, and water. There’s no need to soak the poha beforehand.
- Add Color and Soften: Add a few drops of organic orange or yellow food color (optional) for that signature Kesari hue. Stir continuously over medium flame until the poha softens and thickens—this should take about 5–7 minutes.
- Add Sweetener: Gradually add the sugar and stir well. Let the mixture come to a gentle boil, stirring often to prevent lumps. Keep scraping the sides of the pan as you stir. Over medium heat, the Poha Sheera will thicken and start to come together—this can take another 8–10 minutes. Chef Tip: There should be no lumps; the mixture should look smooth and glossy, like halwa.
- Finish with Ghee and Nuts: Once the mixture stops sticking to the sides and forms a halwa or pudding-like consistency, add vegan ghee and continue stirring for another minute. Chop some nuts and have the saffron strands ready. Remove the Aval Kesari from the flame and garnish with sliced almonds, saffron strands, and a pinch of cardamom powder if you like. Mix well.
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We'll email this recipe to you, so that you can look at it later!
Retro Relish says
Delicious recipe… I will try this recipe for sure… Thank you for sharing.. 😊
Priya says
Thank you so much.
Jen says
I already have all of the other ingredients in my pantry, and now that I know what Poha is I'm looking forward to buying it on my next trip to my local Indian grocer and trying this recipe. Thanks for teaching me something new!
Priya says
Thank you so much.
Andrea says
Such a pretty and flavorful dessert! I can't wait to taste this!
Priya says
Thank you.
Beth says
I love the use of saffron in this yummy dessert. It is such a wonderful spice!
Priya says
Yes, indeed. Thank you
Alison says
The bright orange color is so beautiful! This looks like a delicious dish to prepare. I can't wait to try using poha for the first time!
Priya says
Do give it a try. Thank you.
Vicky says
I love traditional rice pudding, but have never tried this version before. Love how you found a way to make it vegan!
Priya says
Yes, glad you liked it. Thank you.
Kathryn says
Yumm! I've never heard of this before, so thank you for educating me. It looks so tasty!
Priya says
Yes, do give it a try..thank you
Shadi Hasanzadenemati says
I'm making this for the weekend, I bet everyone is going to devour it!
Priya says
yay!! thank you
Dannii says
This looks like an amazing sweet treat. So many delicious flavours.
Priya says
thank you so much