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