Rava Kesari is my ever loving sweet. This one is a delicious sweet dish prepared with rava and pineapple. It is also called pineapple suji ka halwa. This recipe I learnt from my sister and she is an expert in making this pineapple kesari. When she visited us in Australia, she made this for a lunch as a dessert and from then I am trying to blog this. It is been three years now and finally I got a time to click and blog it. It is a very simple and easy sweet which we can make it anytime. Festival time starting now and Vinayagar Chuthurthi is on its way, Yes Sep 5 2016. Try this easiest pineapple kesari and post your valuable comments :-)
INGREDIENTS:
Rava / Sooji - 1 cup
Pineappple - 1/2 cup chopped
Sugar - 3/4 cup
Cashew - 10 to 12
Ghee - 2 tsp
Yellow food color - a pinch
Water - 2 cups
HOW TO MAKE:
In a blender or mixie add chopped pineapple and give a gentle storke to make a coarse paste. Do not make a fine puree kind off. Set aside Heat a tsp of ghee in a tava and roast the cashews till it turn to golden brown.
In another kadai / pan add water and pineapple paste together and allow to boil. Add a pinch of yellow food color. Add rava / sooji slowly and start stirring it to avoid lumps.
Once the rava cooked add sugar.
Keep stirring to avoid lumps forming, and slowly it starts thickening. Add the balance ghee and mix well. When it get thickens add roasted cashews and mix well.
Serve hot / warm!
TIPS:
Add sugar only rava is cooked well.
Frozen pineapple chunks can be added instead fresh fruit.
Pineapple essence can be added, but you may not get the natural pineapple taste in it. I would suggest to add the fresh fruit to get the natural taste.
Comments
Post a Comment