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.