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Pineapple Kesari
Soft, melt-in-the-mouth, ghee oozing kesari!
Pineapple kesari
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
8 people
Ingredients
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
8 people
Ingredients
Pineapple kesari
Instructions
  1. To a thick bottomed kadai, add 1 tablespoon of ghee. When the ghee melts, add the raisins and cashews and fry until the cashews have turned golden and the raisins plump. Remove the fried raisins and cashews to a plate.
  2. Add the rest of the ghee to the same kadai. Tip in the rava/sooji and fry for 2-3 minutes. This step of frying the rava in ghee ensure that there aren’t any lumps in your kesari later.
  3. Meanwhile add the 1-1/2 cups water to a saucepan or pot. Add the yellow food colour and the chopped pineapple to the water and bring the pot to a boil.
  4. Pour the boiling water along with the pineapple into the kadai with the ghee roasted rava. Pour slowly and gently as the rava will spit and splutter initially. Keep heat low and stir continuously. In about a minute, the rava would have absorbed all the water and increased in volume. At this stage, tip in the sugar and keep stirring. The kesari will again loosen up and become fluid. Don’t worry. Your sugar is melting. Keep stirring. The kesari will again start thickening. This may take 2-3 minutes. When the kesari leaves the sides of the pan, it is done. Switch off. Add back the fried cashews and raisins and mix them in. Serve hot or at room temperature. Enjoy!
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