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Sooji (rave) 1 cup.
Water 1 cup.
Cashews 1 tbsp.
grated 1/2 cup.
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.
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.