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.