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Pineapple kesari
By : Method
- Soak saffron in warm milk.
- In a vessel, bring water and pineapple pieces to a boil.
- In a pan, melt butter and make ghee.
- Roast nuts and raisins in ghee and transfer the mixture to a bowl.
- Return the pan to stove.
- Roast rava on low flame for 5-6 minutes.
- Add cardamom, saffron-milk, boiling water (with pineapple pieces) and food colour.
- Keep stirring while pouring hot water to avoid lumps.
- Cook for a minute. Add sugar.
- Stir well and cook for 2 minutes.
- Add half of the ghee and nuts mixture and mix well.
- Before serving kesari, top it off with remaining ghee and nuts.
Note: You may also add a few drops of pineapple essence to make it tastier. Instead of adding pineapple, you can make plain kesari and add a few drops of almond essence.
Ingredients:
1/2 cup - sooji/rava/semolina
1/2 cup - sugar
1 cup - water
2 tbsp - ghee (clarified butter)
1/4 tsp - cardamom
Saffron, a few strands
1/4 cup - pineapple pieces, chopped fine
2 tbsp - milk
1 tbsp - chopped nuts (almonds, cashews)
2 tsp - raisins
Food colour (any colour), a pinch
1/2 cup - sooji/rava/semolina
1/2 cup - sugar
1 cup - water
2 tbsp - ghee (clarified butter)
1/4 tsp - cardamom
Saffron, a few strands
1/4 cup - pineapple pieces, chopped fine
2 tbsp - milk
1 tbsp - chopped nuts (almonds, cashews)
2 tsp - raisins
Food colour (any colour), a pinch
RECIPES BY MAHIMAA RAMKUMAR
