Pineapple Recipes

[minisoji]

Pineapple Kesari Recipe



Ingredients

Rava (semolina)- 1 cup
Ghee - 1/2 cup
Fresh Pineapple - 1 small
Water - 2 cups
Sugar - 1 1/4 cups
Saffron (Soaked in 1/4 cup hot milk) - 1/2 tsp
Cardomoms, powdered - 3-4
Chopped cashew nuts and raisons (fried in 2 tsp ghee) - 2 tbsp
A few grops pineapple essence.

Method

1. Cut the thick outer skin of the pineapple with a sharp knife.
Remove the eyes by using a fine scoop or knife. Cut the pineapple into slices, discard the hard centre. Cut the slices into small pieces. Take about 1 /12 cups of the pineapple pieces for this receipe.

2. Heat half the ghee and fry the rava to a golden brown, stirring all the while on low flame, remove from the heat, set aside.

3. Boil water, add pineapple pieces and when cooked, add the fried rava gradually, stirring continuously, so that no lumps are formed.

4. When all the rava has been added, add the sugar and saffron along with the milk it was soaked. Mix thoroughly and continue to stir.

5. Add the rest of the ghee, cardomom powder, mix and cook for a while. When the mixture starts to leave the side of the vessel, remove from fire. Add pineapple essence and mix.

6. Transfer kesari onto a big bowl, even out the surface, sprinkle the fried raisons and nuts.