Pakashastra

Pakashastra

Monday, August 6, 2012

Pineapple Kesari Bhath


Ingredients:

Semolina/Rava - 1 cup
Fresh Pineapple, chopped - 3/4 cup
Sugar - 2 cups
Ghee - 2/3 cup + 2 tsps
Water - 3 1/2 cups
Saffron strands - 15, soaked in 1 tbsp hot milk for 5 minutes.
Cardamom Powder - 1 tsp (optional)
Cashew nuts - 10
Raisins - 10
Salt - a pinch

Method:

  1. Heat 1 tsp ghee in a pan and roast semolina on medium flame until a nice aroma comes out. Take care that the color of semolina does not change to brown. Transfer it immediately onto a plate, keep it aside.
  2. Heat another tsp of ghee in the same pan and roast cashew nuts and raisins. Transfer them onto another plate.
  3. Take water in the pan, add chopped pineapple. Let it boil.
  4. When the water starts boiling, add sugar.
  5. When all the sugar melts and starts boiling, ghee, cardamom powder, saffron milk, salt, roasted cashew nuts and raisins.
  6. Now slowly add semolina, stirring continuously to avoid any lumps. Mix well.
  7. Cover the pan with a lid and set the flame to medium.
  8. Stir occasionally and cover it again. Ensure that the water vapours from underneath the lid does not fall into the pan.
  9. When all the water is absorbed, remove the lid, stir continuously until it forms a mass and is not sticky. Turn off the heat.
  10. Serve hot.
  11. You can store in air tight container for 2-3 days, once it is completely cooled. This can be stored for 1-2 days more if refrigerated. Re-heat before serving.

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