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Wednesday, October 5, 2011

Pineapple Rava Kesari

I have had pineapple kesari in many weddings. Always love the flavor and aroma than normal kesari. Wanted to try this for a long time. Finally made it and it came out really yummy and tasty.


1. Rava/ Sooji - 1 cup
2. Milk - 1 cup
3. Water - 2 cups
4. Pineapple chopped - 1/2 cup
5. Sugar - 3/4 cup
6. Ghee - 1 tbsp
7. Cashews - 5 nos
8. Raisins - 10 nos
9. Yellow food color - a pinch


1. Heat 1 tsp ghee in a pan and roast the cashews and raisins till they turn light brown in color. Remove them and keep aside.
2. In the same pan , roast the rava till you get nice aroma and turn off the stove when it starts turning light brown.
3. Boil the milk in a separate vessel and keep aside.
4. Boil the water in a separate vessel. Add the pineapple pieces, food color and let them cook for few minutes. Add the rava little by little to the water. Keep stirring continuously to avoid lumps. Immediately add the hot boiled milk and keep stirring till rava gets cooked.
5. Add the sugar and keep stirring. When it gets thick, add remaining ghee on the sides.
6. Sprinkle the roasted cashews and raisins on top and serve hot.

The reason we add milk later is to avoid curdling of milk. You can also avoid adding milk and use only water.

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