Pineapple kesari/kalyana kesari

 PINEAPPLE KESARI


Ingredients


1 cup Sooji / Rava 

1 cup Sugar 

1/2 cup Pineapple Chunks or grated pineapple(optional) 

1/4 cup Pineapple Puree 

4 tbsp Ghee  

Cashew nuts 

2 tbsp Saffron water or orange food color(optional) 

2 cups Water (or 1.5 cup water + 1/2 cup milk) 


 Method

Add some Ghee in a pan and roast cashews first,once it turn golden brown.  Transfer this to a plate and then add the sooji and roast it nicely until you get a nice aroma and golden color.The rava is done when your whole house is filled with the aroma of roasted rava and the roasted rava should have a golden color.It will take around 8-10 minutes. Remove the pan from heat and immediately transfer it to a plate to prevent browning.


Add water to the pan.Once the water comes to a boil add the pineapple puree and the chunks and cook it for 3-4 minutes.For this recipe we have taken two cups of water for 1 cup of rawa. However if you prefer a more creamy and richer kesari you can use 1.5 cups of water and ½ cup of milk for every cup of rawa. 

Now to this gradually add the roasted rava and and keep stirring to prevent lumps once you get a lump free mixture cook until all the water is absorbed by the rawa.

Once all the water has been absorbed by the rava/ sooji aadd the rest of the ghee and incorporate well. Also add the Saffron water (few strands of Saffron soaked in warm water).This is optional you can also use kesar food color if you wish

Next gradually add Sugar and mix well.The ratio of Rava to sugar can be adjusted according to your sweet preference, A ratio of 1:1 ie 1 cup of sugar for 1 cup of rava is preferred by most people. However if you prefer a moderate sweetness you can use ¾ cup of sugar per cup of rawa. You can adjust the sweetness somewhere from ¾ cup to 2 cups of sugar for every 1 cup of rava / Sooji.

Finally add the roasted nuts and mix well and serve

Delicious and Yummy Pineapple Rava kesari is ready to be served.



Comments

Post a Comment

Popular posts from this blog

Drumstick sambhar

Image
1 cup Toor dhal Lemon size tamarind 1 tablespoon sambhar powder 1 tsp turmeric powder 1 tsp Fenugreek 1 tsp Mustard 1 big size drumstick 1 tomato 2 chillies A pinch of asfoetida Salt - 2 tsp Add the toor dal in a pressure pan and Pressure cook toor dhal for 4 whistles. In a pan add tamarind extract (4 cups). Add sambar powder, turmeric powder, asfoetida, salt. Stir well. Switch on the stove. When it boils, add sliced drumstick and tomatoes 🍅 along with chillies. After 15 minutes, check whether the veggies are cooked. Add the pressure cooked toor dal and mix well. Let it boil for Furthermore 10 minutes. Switch off the flame. In a small pan, add gingelly oil 2 Teaspoons. Add mustard seeds. Once it splutters, add fenugreek and asfoetida. Add to the sambhar. Drumstick sambhar is ready
Read more

Vegetable sandwich

Image
Place cheese in between the breads. Chop carrots (1tbsp, cabbage(1tbsp), capsicum(1tbsp), tomato(1tbsp) and onion (1tbsp) and place above the cheese in between the breads. Toast in a tawa or oven for 5 minutes. Vegetable sandwich is ready.
Read more

Curd rice

Image
1 cup cooked rice Mustard seeds - 1 tsp  Ginger - Few chopped into pieces Chillies - few Chopped into pieces Thick Curd- 3 tablespoons  Salt - 1 tsp Hot water - 1 cup Chop ginger and chillies. Heat a pan with 1 tsp oil. Add mustard. Once it splutters, add ginger, chillies and curry leaves. Fry for a minute. In a mixing bowl, add the fried items. Add 1 cup hot cooked rice. Mash them well along with fried items  Add 3 tbsp of Thick Curd. Mix them well. Add 1 tsp of salt. Add 1 cup hot water. Mix them well without lumps. Garnish with pomegranate pearls. Yummy curd rice is ready.   
Read more