Pineapple Kesari

1 cup Sooji – Bombay Rava
3 cups Pineapple cubes – Fresh/ Canned
1 ¼ cup Sugar
¼ tsp Elachi Powder
¼ cup Ghee
Cashew nuts, Almonds and Raisins
Pinch of Kesar Color

Take 2 tsp of ghee in a non stick pan and when it is hot, add almonds and cashew nuts and fry them, then add raisins. Remove the nuts and raisins, leaving ghee in the pan. Add sooji and fry till it turns golden yellow stirring frequently without burning. Empty the sooji into a plate or onto a paper.

Take 1 tsp of ghee in the skillet and when hot add the cubed pineapple and fry for a few minutes, then take 1: 2 ½ ratio of water to the sooji. (For plain kesari 2 rations of water and ½ ratio of milk can be used.)

Pour water into the pan and bring to boil, add a pinch of kesar color, then simmer the stove and add sooji in small quantity, gently stirring in the water. Be careful not drop the whole thing at once or lumps of sooji will form and it will not be cooked evenly.

Once bubbles appear on the pan top, add sugar, gently stirring in. Add ¼ cup ghee, elachi powder and mix thoroughly. Keep stirring frequently till ghee bubbles appear on the top of the pan. This is a sign that sooji has been cooked well.

Grease a plate or tray with ghee and empty the contents into the tray and even it with a ladle. Garnish with nuts and raisins. Let it settle down for a few minutes and using a butter knife cut into desired shape, squares or diamonds and remove into a storage box. Save in the refrigerator for 4 - 5 days.

Mango is another fruit that can be used to make Mango Kesari.

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