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Pineapple Kesari Bhath or Pineapple saffron halwa is one of the most common dishes in SouthIndia. I was really very young when my grandmother passed away, so I haven’t tasted anything that she cooked. But I always have heard so many stories about her that I almost know her. So, back to Kesari Bhath, my mom tells me that my grandmother used to make a very basic version of this called Sajjige, very often and Kesari bhath which is more elaborate during festivals. I love Kesari Bhath as it has a very festive and family feel to it. So this Kesari Bhath is dedicated to my Nani.
sugar?
Soak crushed saffron in a tablespoon of hot milk and let it sit for sometime, till it releases the colour.
Heat the ghee for tempering in a small pan. Add cashews and raisins and let it turn gold. Set it aside.
Heat the remaining milk in a saucepan along with pineapple and oil. Let the pineapple cook well.
Add saffron, elaichi powder and camphor to this.
Dry roast the semolina in a deep pan for a minute on low flame.
Add ghee and roast till the semolina is gold in colour.
Gradually add hot milk to this while continuously stirring.
Stir so that there are no lumps. And Cook for a minute while still stirring.
If it gets thick, add more milk.
The consistency should be little liquidy .
.Add the tempering to this and mix it well & Serve it hot with some cashew and raisin garnish.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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