Feb 16, 2011

Pineapple Rawa Kesari



Pineapple Rawa Kesari ( no food color used )

Basic Recipe credit - Saranya. S. Hegde ( Author - Mangalorean cuisine )

Serves: 5 - 6

Use same measuring cup to measure rawa ( sooji ), milk, sugar and ghee.

You will need

1 cup ( 100 g ) fine rawa ( sooji )
1 cup ghee
20 raisins
8- 10 cashew nuts, splits
3 cups milk
1 ½ cup sugar
4 tablespoon ( 60 g ) pineapple slices ( 1/2 - inch thin slices or any desired shape )
2 pinches cardamom powder
1 teaspoon kesar /saffron ( optional )

Method

Heat ghee in a wide & thick – bottomed vessel / kadai / frying pan. Add rawa and fry until light brown in colour.

Add raisins and cashewnuts and fry for some more time.

Add milk and let it cook on a slow fire until it is dry ( approximately 5 minutes on a low heat ) .

Add sugar and pineapple slices. Mix it thoroughly and cook on a low heat for another 12 - 15 minutes until pineapple pieces well mixed / softens and rawa mixture leaves from the sides of the pan. Stir occasionally.

Add the cardamom powder, mix well and remove from the fire. Serve hot / warm / cool.

Tip:

Add a little kesar or saffron diluted in little milk while cooking. It will enhance the flavor and taste of pineapple rawa kesari.

4 comments:

Lav said...

Simple and delicious...

Lavanya

www.lavsblog.com

Priti said...

Looks yum Niya ...very nice

Priya said...

My favourite kesari,love it..

Fast Foods Chennai said...

Good recipe.. Tempting to eat. will try it.