Pineapple Kesari By chitvish
Added to 5 cookbooks
This recipe has been viewed 6920 times
A saffron colored sweet dish, the Pineapple kesari is prepared from semolina, pineapple puree and sugar. Enjoy this delectable dessert item with cardamom powder sprinkled over the top.
- In 1 tbsp ghee fry the chiroti rawa on a low flame till a nice aroma comes and the colour changes.
- Remove it to a plate and cool.
- Add cashew and kismiss fried in 1 tsp ghee.
- Cook pineapple in its own juice either in a microwave in a closed container for 5 mts or on a medium flame in the gas for 5 mtes till tender.
- Heat the water and sugar together in a pan stirring continuously till sugar dissolves and the syrup becomes very slightly sticky.
- First add the cooked pineapple, mix well and add the rawa completely in one stroke , stirring to prevent lump formation.
- Add the colour and spices now and the ghee little by little stirring well.
- If preferred ¼ tsp pineapple emulsion can be added for a very nice flavour. when the kesari leaves the sides of the pan, remove and serve hot.
This recipe was contributed by chitvish on 23 May 2005
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