Name: Pineapple Kesari Bhaat recipe by Sathya Priya Karthik at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Pineapple - 1/2 cup; Roasted Rava/Semolina/Sooji - 1/2 cup; Cardamom - 1 pod; Ghee - 1 tbsp; Sugar 3/4 cup; Roasted cashews and tutti frutti; Edible food color (yellow) - a pinch; Water - 1 cup

Ingredients Serving: 2

Pineapple - 1/2 cup
Roasted Rava/Semolina/Sooji - 1/2 cup
Cardamom - 1 pod
Ghee - 1 tbsp
Sugar 3/4 cup
Roasted cashews and tutti frutti
Edible food color (yellow) - a pinch
Water - 1 cup

Instructions

Roast rava with 1 tsp of ghee until brown or till a nice aroma comes.
Wash, peel and chop pineapple and keep it ready.
In a heavy bottom pan add another 1 tsp ghee and roast the cashews until brown. Save the cashews for later.
Add 1 cup of water to the same pan while its boiling, add chopped pineapple pieces.
Cover and cook for 3-4 minutes. 4 minutes is enough if the fruit is juicy enough to give the favor to the water. Add edible food color of your choice. I added lemon yellow to give it the same color as the pineapple.
Now add roasted rava without forming any lumps.
When all of the water is evaporated, add sugar to the rava. While adding sugar lumps may occur. Break it when you see big ones. The reason why you need to avoid lumps is sugar will not penetrate through it.
After all the sugar water is absorbed turn off the flame. Add cardamom powder and mix well.
Add roasted cashews and tutti fruity on top. Add remaining ghee to the pan as well. Rava kesari bhaat is ready to be relished.

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