Ingredients:
Coarse Rava - 1 cup
Chopped Pineapple - 1 cup
Sugar - 2 cups
Elaichi- 2 to 4
Saffron 1/4 tsp(warm&powder)
Ghee- 1/2 cup
Cashews - few
Raisins - a few
Method
Add 1 tblsp of ghee in a hot pan.Fry the Rava in it till golden.Remove and keep aside.
Add 1 tblsp of ghee in the pan and add the cashews and raisins .Fry till golden brown, keep aside.
Add 2 cups of water in the same pan, add the elaichi and the food colour and let it boil.
Heat the water and sugar together in a pan stirring continuously till sugar dissolves and the syrup becomes very slightly sticky.
First add the cooked pineapple, mix well and add the rawa little by little , stirring to prevent lump formation.
Add the remaining ghee and the cashews and stir well. The amount of ghee is purely up to the individuals taste. Serve warm
When the kesari leaves the sides of the pan, remove and serve hot.
Coarse Rava - 1 cup
Chopped Pineapple - 1 cup
Sugar - 2 cups
Elaichi- 2 to 4
Saffron 1/4 tsp(warm&powder)
Ghee- 1/2 cup
Cashews - few
Raisins - a few
Method
Add 1 tblsp of ghee in a hot pan.Fry the Rava in it till golden.Remove and keep aside.
Add 1 tblsp of ghee in the pan and add the cashews and raisins .Fry till golden brown, keep aside.
Add 2 cups of water in the same pan, add the elaichi and the food colour and let it boil.
Heat the water and sugar together in a pan stirring continuously till sugar dissolves and the syrup becomes very slightly sticky.
First add the cooked pineapple, mix well and add the rawa little by little , stirring to prevent lump formation.
Add the remaining ghee and the cashews and stir well. The amount of ghee is purely up to the individuals taste. Serve warm
When the kesari leaves the sides of the pan, remove and serve hot.
