- Rava or Sooji - 1 cup
- Sugar - 2 cup
- Pineapple - 1/2 cup (finely chopped)
- Cashews - 12 no
- Yellow food color - 1/4 tsp
- Pineapple essence - 2 drops
- Water - 3 cups
- Ghee - 5 tbsp
- Oil - 2 tbsp
- Heat 1 tbsp of ghee in a pan and fry the rava till its become light brown color (careful not to burn the rava). Keep the roasted rava aside in a vessel .
- Heat the pan with Oil and Ghee(2 tbsp). Add Cashews fry until color changes to light brown. Now add Pineapple pieces and fry for one minute. Then add the roasted rava and fry for some time .
- In another pan boil the water (3 cups) and add the yellow food color to the boiling water.
- Do the step 2 & step 3 side by side in a separate pan.
- Now add the boiling water(step 3) to the rava mixture(step 2) and mix well. Reduce the flame and cover it with the lid and cook for 5 to 8 min.
- Next add sugar and mix well. Keep stirring for 5 min to avoid the formation of lumps (once sugar melts, whole mixture will be in semi solid state).
- Now add 2 tbsp of ghee, 2 drops of pineapple essence and mix well for another 3 min and switch off the flame(Kesari will be in semi solid state, allow it to cool for 20 min to become solid).
- Pineapple Kesari is ready to serve.
- Before adding the pineapple pieces to the kesari, add 2 tsp of sugar to the pineapple pieces and mix well. Keep that pineapple mix in the fridge for 2 hrs or overnight. (By doing this sugar can reduce the sourness of pineapple).
- Do the step 2 & step 3 side by side in a separate pan. Because while mixing (step 5 ) both water and rava mixture should be in hot state.