Ingredients

• 1/2 cup - sooji/rava/semolina
• 1/2 cup - sugar
• 1 cup - water
• 2 tbsp - ghee (clarified butter)
• 1/4 tsp - cardamom
• Saffron, a few strands
• 1/4 cup - pineapple pieces, chopped fine
• 2 tbsp - milk
• 1 tbsp - chopped nuts (almonds, cashews)
• 2 tsp - raisins
• Food colour (any colour), a pinch

How to Make Pineapple rava kesari

• Soak saffron in warm milk. In a vessel, bring water and pineapple pieces to a boil. In a pan, melt butter and make ghee.
• Roast nuts and raisins in ghee and transfer the mixture to a bowl.
• Return the pan to stove.
• Roast rava on low flame for 5-6 minutes.
• Add cardamom, saffron-milk, boiling water (with pineapple pieces) and food colour.
• Keep stirring while pouring hot water to avoid lumps.
• Cook for a minute. Add sugar.
• Stir well and cook for 2 minutes.
• Add half of the ghee and nuts mixture and mix well.
• Before serving kesari, top it off with remaining ghee and nuts.
• Recipe courtesy: Indian Vegetarian Kitchen