Ingredients and Method to make Pineapple Kesari
2/3 cup cream of wheat (rava) (semolina)
5 tsp clarified butter (ghee)
8-10 cashew nuts (plain and unsalted)
2 tbsp raisins
1 3/4 cups water
2/3 cup crushed pineapple (with juice)(no sugar added) (I used canned)
4-5 strands saffron
4 tbsp sugar
4 tbsp agave nectar
1/4 tsp cardamom powder
In a large heavy bottomed container roast cream of wheat in 2 tsp of clarified butter on medium high until it turns slightly golden brown.Take care to keep stirring and do not let this cream of wheat burn.Remove the cream of wheat when done and keep aside in a separate bowl/plate.
In the same container add another tsp of clarified butter and roast the cashew and when the cashews start turning golden add the raisins and saute quickly for a few seconds.Remove from heat and keep aside in a separate bowl/plate
In the same container heat the water and allow it to boil. When it starts boiling add sugar,agave nectar,saffron strands and crushed pineapple and let it boil for another minute.
After the sugar has melted add the roasted cream of wheat and mix well seeing that no lumps are formed.
Keep a lid handy as sometimes the mixture could start splattering at this point. Keep stirring until the cream of wheat absorbs all the water and becomes thick.
Add the balance of clarified butter and the roasted cashews and raisins. Also add the cardamom powder at this time,mix well and serve hot.
Serves about 2-3
Notes:
Saffron food color can be added to enhance the look of this dish,I normally avoid adding any food color so I used just a few strands of saffron
In case you want it much sweeter double the quantity of sugar and agave nectar.
Do remember that agave nectar is much sweeter than sugar so in case you use just agave nectar keep that in mind and adjust it accordingly.
