Pineapple Kesari – Simple to make, felicious to eat
Ingredients
1 cup = 250 ml
1 cup rava (250 ml)
4 cups water
1 1/2 cup Sugar
1/2 cup pineapple slices
4 tbsp Ghee
2 tbsp Cashews
1 tbsp Raisins
Method
Heat 2 teaspoons of ghee in a wide-mouthed saucepan.
Roast the cashews and raisins till they fluff up and aroma comes out. Remove from pan and set aside.
In the same saucepan, roast rava in the remaining ghee. Keep roasting till the raw smell fades away and rava gets roasted. Then set it aside after taking it out from the pan.
In another saucepan boil 4 cups of water. Hen water boils, add chopped pineapple pieces and let it get cooked for for 5 to 6 minutes or until soft.
Add a teaspoon of powdered cardamom/elaichi powder and yellow food color. Then, add 1 cup of sugar and keep stirring. Then check the sweetness and keep adding the remaining sugar little by little to suit your taste. The measure of sugar may be somewhere between 1.25 to 1.5 cups according to your requirement.
When the whole mixture reaches boiling point, add the roasted rawa. Please ensure to add rava gradually while continuously stirring the mixture, to avoid lumps. This is the stage where you have to be extra careful, or else the dish would be ruined.
When the whole mixture loses water content, starts to thicken and bubbles erupt, turn off fire after few seconds. Keep stirring continuously.
Pour remaining ghee(excluding 2 tsp) and mix well.
Add roasted cashews and raisins.
Serve hot.
