Ingredients

• Sooji (rave) 1 cup.
• Sugar 1.25 cup.
• ghee 1/2 cup.
• Milk 1/2 cup.
• Water 1 cup.
• Cardamom 1 (powdered).
• Clove 1 (powdered).
• Cashews 1 tbsp.
• Raisins 1 tbsp.
• Pineapple grated 1/2 cup.
• Saffron 1 pinch + 2 tbsp milk.

How to Make Pineapple Kesaribath

• Heat 3 tbsp ghee in a shallow frying pan add cashews and raisins fry till golden, remove from pan and keep aside. Add sooji to the remaining ghee and fry on a low heat till light brown and keep aside.
• Bring milk and water. Add saffron dissolved in milk and 2 tbsp ghee(ghee will prevent burning).
• Then add sooji, cardamom, clove, cashews and raisins slowly stirring the mixture to prevent the formation of lumps.
• Keep stirring to break any lumps.
• Reduce heat.
• Cook 2-3 mins.
• When all the water has been absorbed, add sugar, remaining ghee, grated pineapple.
• Stir well till traces of ghee began to show at the sides.
• Turn off the heat and keep it covered for few minutes. Serve warm or cold.