Jul 8, 2011

Pineapple Rawa Kesari (with pineapple juice)

Pineapple Rawa Kesari / Sheera (with pineapple juice)

Makes: 1 steel thali (7 - inches in diameter)
Serves: 6 - 8

You will need

1 tablespoon ghee
1 cup (100 g) rawa / sooji / semolina
200 ml pineapple juice (Tropicana / Real / homemade - without sugar)
1 teaspoon raisins
1 teaspoon chopped cashew nuts
1 cup (100 g) sugar
2 pinches cardamom powder
Extra 1 teaspoon ghee (to grease thali)


Grease a steel thali with 1/2 teaspoon ghee and keep aside.

Heat ghee in a frying pan. Reduce the heat to medium and add sooji. Stir well continuously on a low to medium heat for 15 minutes or until fragrant and color changes. Maintain low to medium heat.

Add chopped cashew nuts and raisins. Stir well for 5 - 8 minutes.

Add pineapple juice. Mix all the ingredients well. Cover with a lid and cook on a low heat for 8 - 10 minutes or until the mixture dries up / leaves from the sides of the pan / form a soft ball (see the photo below).

At this point, add sugar. Mix well. Cover with a lid and cook again for 5 - 8 minutes. Open the lid and stir well continuously for 5 more minutes or until the mixture leaves from the sides of the pan / thickens. Sprinkle cardamom powder.

Pour the rawa mixture on a greased thali and sprinkle remaining 1/2 teaspoon ghee over it and spread it evenly with a flat spatula. Keep aside to cool for half an hour and later cut it into desired shape and sizes.