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1. first chop the pineapple in small cubes and keep aside. from 4 pineapple slices, i got ¾ cup chopped pineapple cubes. keep aside.

 

2. in a pan or sauce pan, take the ¾ cup chopped pineapple, 1.5 cups water and ½ cup sugar.

 

3. usually color is added to pineapple kesari.  you can also add about 10 to 12 strands of saffron/kesar to get a yellow color.

 

4. add a drop of the color if using, or add crushed saffron strands. you can also add pineapple essence to give a dominant pineapple flavor.

 

5. stir and keep this pan on the stove top and bring to a boil. stir this mixture while heating up so that the sugar dissolves.

 

6. meanwhile, in pan or kadai take 4 tbsp ghee and heat it.

 

7. then add 12 to 15 cashews/kaju.

 

8. stir and add ½ cup rava/sooji/cream of wheat. here i used the fine variety of sooji.

 

9. stir very well.

 

10. then add ¼ tsp cardamom powder and stir.

 

11. stir and saute the rava till the cashews turn a light golden and you see ghee releasing from the sides. takes about 4 to 5 minutes on a low flame. keep on stirring, so the rava does not get browned.

 

12. by this time, the pineapple + water mixture would also begin to boil.

 

13. pour the pineapple mixture to the pan with the roasted sooji. be careful as the mixture splutters.

 

14. stir quickly and briskly so that lumps are not formed.

 

15. simmer on a low flame and allow the sooji to absorb the water.

 

16. add raisins and stir well .

 

8. in just about 4 minutes, the rava will soften up and the pineapple kesari is done. you should not see any creamish specks on the pineapple kesari. this means that the rava has not cooked properly.

 

 

 

 

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