Rava or Semolina - 1 cup
Pineapple - 1/2 cup chopped pieces
Sugar - 2 cups
Water - 3 cups
Ghee - 1/2 cup
Cashew nuts - 12
Orange food colour - a pinch
Raisins - 15
Cardamom - 4 pods powdered.
In a thick bottom pan, add a tablespoon of ghee and fry the split cashews and transfer to a small dish. Then, add one more tablespoon of ghee and roast the rava in medium flame, till it turns light brown in colour and keep it aside. Pour three cups of water in the same pan and add the food colour. Once the water has come to a boil, simmer the heat to the lowest. Then, add the roasted rava and the pineapple pieces slowly, stirring it continuously and avoid lumps. Close the pan with a lid for two minutes and allow the rava and the pineapple to cook well in water.
Open the lid and check if it is cooked. Then, add sugar and keep stirring. When the sugar is absorbed well and the kesari becomes thick, add the remaining ghee, little at a time and keep stirring. Kesari is done when it leaves the pan. Garnish with Cashewnuts, raisins (I like to add it without frying in ghee) and cardamom powder.
An easy and tasty sweet to prepare within 15 minutes. The pineapple added to it gives out a special and authentic taste.
'Dieters Law - The food that tastes best has the highest number of calories.'