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Pineapple Kesari




Diwali is here...A festivel of lights...
Diwali is never complete without sweets...
Diwali is celebrated throughout in India..But in North Kerala mostly it is the sweet boxes that reminds us about diwali...

Kesari is a popular dish in India..and there are many varieties...It is also known as ksheera in some parts of India..

Ingredients

Semolina/Suji/Rava - 1 cup
Ghee - 3 tbsp
Milk -  1 cup
Water - 1 cup
Sugar - 1/3 cup + 2 tbsp
Pineapple - 1 small
Salt - a pinch

Method


  • Remove the skin and eyes of the pineapple and chop into small cubes. Cook with this with 2 tbsp of sugar until almost with a little syrup left. Keep aside
  • Grease and keep a tray ready
  • Heat a heavy bottom pan. Add 1 1/2 tbsp ghee and roast the rava till nice aroma comes. Transfer this to another vessel.
  • In the same  boil milk, water and sugar. When it comes to a rolling boil, add rava gradually stirring continuously
  • When the mixture starts to thicken add ghee little by little. Once the mixture tends to leave the sides of the pan, add in the cooked pineapple and mix thoroughly.
  • The mixture will leave the sides of the pan to form a single ball.Switch off the flame and transfer the mixture to a greased tray.
  • Level the top with the back of a greased spoon.
  • Once it is completely cool cut into desired shapes and serve
Notes

  • Adjust the quantity of ghee and sugar according to taste
  • If the pineapple is not sweet add more sugar while cooking.
  • Roast the rava very well or else the kesari will be sticky. Keep in mind that the color of rava should not change while roasting


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