|½ cup||Pineapple pieces(chopped finely)|
|½ cup||Sugar(can decrease or increase)|
|6 nos||Cashew nuts|
|2 nos||Cardamom crushed|
|2 tsp||Ghee (for toasting cashews & pineapple)|
|1 tbsp||Ghee (for drizzling)|
|½ tsp||Pineapple essence|
|8 nos||Dry fruits (for garnishing) – optional|
1. Dry roast rava/sooji in a pan until it changes to light golden color or until it releases nice aroma.
2. Add 2 tsp of ghee to the pan and roast the cashews. Keep it separate.
3. Now, roast finely-chopped pineapple pieces in the left over ghee for 5 mins.
4. Switch-off the stove and add sugar to the roasted pineapple pieces. Coarsely smash the pineapple pieces using spatula.
5. In another pan, add water. Once it starts boiling, add the pineapple sugar mixture and roasted rava/sooji. Keep stirring it continuously.
6. Sprinkle ghee little by little at this stage. Then add the roasted cashews and crushedcardamom along with pineapple essence
7. Switch the stove off once the kesari starts leaving the sides of the pan.
8. Garnish with dry fruits. This is optional.
This fruit kesari tastes good when served hot.
I usually add 1:3.5 ratio of water for rava. If u want ur kesari to be thick u can reduce the water content.