Pineapple Kesari


  • Ghee – 3 tbsp
  • Cashews – 3 Tbsp – chopped
  • Rava – 3/4 Cup
  • Pineapple (Chopped) – 3/4 Cup
  • Saffron – 8 to 10 strands
  • Cardamom Powder – 1 Tsp
  • Salt – Pinch
  • Sugar – 1 3/4 Cup (or less depending on how sweet you like it)


  1. Heat 2 tbsp ghee
  2. Add the chopped cashews and stir till golden. Remove and set aside
  3. Add the rava into the ghee. Roast until fragrant. Remove and set aside
  4. In another vessel, heat 1 tbsp ghee
  5. Add the chopped pineapple and cook till soft
  6. Add water equal to three times volume of rava being used
  7. Add saffron, cardamom powder and salt and bring to gentle boil
  8. Add the roasted rawa very slowly, stirring continuously to avoid lumps
  9. Keep stirring continuously as the mixture thickens. Be careful to avoid any sticking to the bottom of the pan
  10. Add sugar slowly while stirring continuously
  11. To the thick, gently bubbling mix, add the roasted cashews
  12. Turn off flame once mix is of thick, very slow dropping, consistency
  13. Serve hot

Serves: 4


Inspiration source:

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