Pineapple kesari

Pineapple – 1/2 (riped, cut into small pieces)

Rava -1 cup

Sugar -3/4 cup

Kesari colour -1 pinch (or yellow colour)

Ghee -1/2 cup

Dry grapes -20 nos (raisins)

Cashew -10 to 15

Elachi -2 (powdered )

Method:

1.                                                                                                                              

1. 1)Heat ghee in a kadai, roast the cashew &raisins,till the golden brown and set aside.
2.  

2)Now add 2tsp ghee,add chopped pineapple pieces, fry (for 5 minutes,) till the pineapple shrinks in size. Set aside .

     

3)In the same kadai add rava , roast, till it turns light brown ( as shown in the picture)

     

4)Now add the pineapple and add 2glasses of water. Stir continuously,till the rava gets cooked.

    

5)Add a pinch of food colour and mix well.Then add sugar, stir continuously ,till the sugar dissolves.

      

6)Add little more ghee, stir continuously,add the fried cashew and raisins. Mix well.

      

7)Meanwhile greese a pan with ghee.Now transfer the contents from the kadai to this pan.Press with the ladle.

      

1. 8)After it cools, cut into desire shape.It is very easy sweet & very tasty.

                               

Note:

1)The pineapple shouldbe fried in ghee before adding to the kesari.

2)Roast the rava in ghee, till it gives a nice aroma, but donot burn it.

3)The ratio of water for one cup of rava is 2cups of water to make cakes of kesari and 3 cups of water to serve in halwa consistency.

4)Another variation is you can use chopped apple in place of pineapple.