South-Indian dessert mainly prepared during festive and special occasions. Fresh Pineapple chunks are used for this recipe. You can also use canned pineapple along with the juice.
Ingredients:
·Pineapple chopped – 1 cup
·Saffron strands – a few
·Milk – 2 to 3 tbsp
·Ghee – 4 to 5 tbsp
·Cashewnuts – 8 to 10
·Rawa – 1 cup
·Sugar – ¾ cup
·Cardamom pwd – a generous pinch
Method
- Core the pineapple and slice them into small chunks and keep it ready.
- Soak saffron strands in 2 tbsp of warm milk.
- Heat a non-stick tawa
- Add ghee and fry cashew nuts to golden.
- Remove the nuts from the tawa retaining the ghee.
- Add rawa to the ghee and roast in low medium flame.
- Continue stirring until turns light golden brown colour.
- Now add hot water to the rawa little by little and mix well without lumps.
- Add the sugar , soaked saffron strands along with milk, cardamom pwd, a pinch of salt ( to activate the sweet flavor ) and mix well.
- Let it cook for few minutes or until the water slightly disappears turning to a thick mass.
- Now add the roasted cashew nuts and slowly add ghee as you stir.
- Now you add pineapple chunks and cook for a minute.
- Mix well. The consistency will slowly turn soft and melty
- Serve hot Kesari and enjoy..
Also Read:Recipe: Veg Spring Rolls
Post Your Comments