Pineapple Kesari Recipe
Ingredients
| Rava | 1 Cup (16 tbs) | |
| Pineapple | 1 Cup (16 tbs), finely chopped | |
| Sugar | 2 1⁄2 Cup (40 tbs) (add 2 ý 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) |
Nutrition Facts
Serving size
Calories 633 Calories from Fat 175
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 10.7 g53.4%
Trans Fat 0 g
Cholesterol 43.6 mg14.5%
Sodium 2.2 mg0.1%
Total Carbohydrates 112 g37.4%
Dietary Fiber 2.1 g8.2%
Sugars 87.8 g
Protein 5 g10.7%
Vitamin A 0.5% Vitamin C 24.1%
Calcium 1.6% Iron 6.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
