Pineapple kesari / Pineapple sheera recipe
PINEAPPLE KESARI / PINEAPPLE SHEERA RECIPE
INGREDIENTS
- 1 cup roasted Rava / sooji [ I have used bombay rava ]
- 1/2 OR 3/4 cup or as per taste sugar
- 1/4 or 1/2 cup Ghee
- 3 or 3 1/2 cup hot water
- 1 cup finely chopped Pineapple [ tinned or fresh ones ]
- 12 to 15 fried cashew nuts
- a pinch of Yellow food colour
- just 1 or 2 drop of pineapple essence to enhance the flavour more [ optional ]
METHOD
In a pan / kadai heat half of the ghee.
Add the roasted rava and roast for few seconds.
Add the pineapple pieces and mix well.
Stir for a minute.
Add the hot water and colour and keep stirring on low flame.
Add the sugar and mix well.
Cook on low flame till ghee separates.
Add the fried cashew ,pine apple essence and the remaining ghee.
Switch off the heat
Cover it with a lid so that the flavour settles.
NOTE
- Keep stirring while cooking.
- Water quantity depends on the quality of rava .
- It thickens as it cools.
- Will remain fresh for a day or 2 without refrigeration.
- You can also make of jackfruit. – Jackfruit kesari recipe
- Instead of adding the fruits you can make syrup by boiling the fruit and blending it .
- Actually you have to add same amount of sugar , rava and ghee to get the actual taste of kesari. I have reduced the amount of sugar and ghee.
- Instead of pineapple you can just add 2 drops of pine apple essence not more than that.
- Always use hot water while making upma ,sheera or kesari.
- Use a good quality of ghee.
- You can also try with kesar essence.
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