|Rava||1 Cup (16 tbs)|
|Pineapple||1 Cup (16 tbs), finely chopped|
|Sugar||2 1⁄2 Cup (40 tbs) (add 2 ÃÂ½ cups if the pineapple is not sweet)|
|Water||2 Cup (32 tbs)|
|Ghee||1⁄2 Cup (8 tbs)|
|Cashewnuts||50 Gram, chopped|
|Black grapes||50 Gram, dried|
|Cardamom powder||1 Teaspoon|
|Saffron||1⁄4 Teaspoon (powdered)|
|Pineapple essence||1⁄4 Teaspoon|
|Kesari colour||4 Drop (saffron)|
In 1 tbsp ghee fry the rawa on a low flame till a nice aroma comes and the colour changes. Remove it and place it in a plate and cool.
Add cashew and dried black grapes and fry them in 1 tsp ghee.
Cook pineapple in its own juice in a closed container for about 5 mts (or) on a medium flame in the gas for 5 min till they become tender.
Heat the water and sugar together in a pan and stir them continuously till sugar dissolves and the syrup becomes slightly sticky.
First add the cooked pineapple, mix well and then add the rawa completely in one stroke , and keep stirring to prevent lump formation.
Add the colour and spices now and the ghee little by little and stir well.
Add 1/4 tsp pineapple essence for a very nice flavour. When the kesari leaves the sides of the pan, remove and serve hot.