Recipe for Pineapple Kesari
This crowd-pleasing sweet dish is also a breakfast favourite in South Indian homes
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 50m |
| SERVES | 4-6 |
200gm ghee or butter
10 cashew nuts
10 raisins
1 cup (200gm) semolina (suji)
1 It cups boiling water
A few drops of yellow food colour
1 tsp cardamom (elaichi) powder
A few drops of fresh lime juice
1 cup (200gm) sugar
100gm pineapple, chopped in cubes
1. Heat the ghee or butter and add the raisins and cashews. Cook on medium temperature, stirring all the time until golden.
2. Lower the temperature, add the semolina and heat through (do not let it change colour).
3. Add yellow food colour to the boiling water and add to the pan, stirring all the time. Add remaining ingredients. Bring to boil and stir for one minute.
4. Remove immediately from heat. Pour into a non-stick pan (or a well-greased pan) and leave to set for 30 minutes. Cut in diamond shapes and serve.
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