How to prepare Pineapple Kesari
Prep Time : 10 mins
Cook Time : 20 mins
Rava-sooji -1/2 cup
Ghee-clarified butter -1/2 cup
Water -1 1/2 cup
Pineapple -chopped -1/2 cup
Cashew nuts- 10
Cardamom powder -4-5 powdered
Yellow food color or kesari color – 2 drops or a pinch
Dry roast rava until its hot to touch.
Heat one tbsp of ghee and fry cashew nuts on low heat until golden brown.
Cut pineapple, discard the skin and core. Chop the pineapple flesh into small cubes and keep it separate.
Heat the rest of the ghee and fry the rava in ghee for 2-3 mins.
Let the rava gets roasted slightly in ghee.
Now add the chopped pineapple and mix well.
Bring 1 1/2 cup of water to boil, add a pinch of food color or kesari powder into it.
Add boiling water to rava, stir well. Cook the rava on medium flame.
Once water gets evaporated, add sugar. When you add sugar, mixture will turn watery once again.
Cook the rava well on medium or low flame.
When it starts leaving sides of pan, add fried cashew nuts,cardamom powder and switch off the heat.
As it cools it will thicken. This Kesari stays good at room temperature for 2 days and for nearly 4-5 days in the refrigerator. The second day it tastes even better with a nice pineapple flavor.
Find more Diwali recipes both sweets and snacks in the link below