Pineapple Kesari Recipe

Pineapple Kesari Recipe

Ingredients

1. 1/2 cup rava
2. 1/3 cup chopped pineapples
3. 3/4 cup sugar
4. 1 1/2 cup water
5. 1/2 tbsp chopped cashew nuts
6. 2 tsp raisins
7. 2 tbsp ghee
8. 2 tsp ghee

Instructions

1. Heat the one teaspoon of ghee.
2. Add the cahew nuts to ghee and fry until slightly browned.
3. Add raisins and cook for half a minute.
4. Remove the mixture from the stove and set aside.
5. Boil the water in a pot. Once it reaches boiling point, add the pineapples. Cook for five minutes.
6. Heat one teaspoon of ghee and roast the rava in it.
7. After a minute add the boiling pineapple and water mixture.
8. Stir constantly until the lumps in mixture have dissolved.
9. After the lumps are gone add the sugar and stir.
10. Add two tablespoons of ghee to the mixture and keep stirring until the mixture begins to thicken.
11. After it thickens, add the raisins and roasted cashew nuts, stir and then remove from the heat.
12. Serve.

Notes

1. Serve warm or hot!

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Ingredients

1. About 2 cups freshly grated coconut
2. 1 cup of cooked rice
3. 2 tsp split black gram (urad dal)
4. 2 tsp Bengal gram (channa dal), soaked in some warm water for 10 minutes
5. 3-4 dried red chillies (or as per taste)
6. 1 tsp mustard seeds
7. 1/4 tsp asafoetida powder
8. Few sprigs of curry leaves
9. Few cashews (anywhere from 5-10)
10. Salt to taste

Instructions

1. In a pan, add 1 tsp of oil or ghee and temper the seeds.
2. Once they pop, add the black gram, bengal gram (drained), red chillies, cashews curry leaves and adafoetida.
3. Once you see the lentils have turned brown and the cashews are roasted, add the grated coconut and stir for 5 to 10 minutes or until the coconut turns slight reddish brown.
4. Now you add the cooked rice and stir well.
5. Serve with pappad or roasted potatoes.