Medium

Pineapple

Cashew nuts

White sugar

Safran

Semolina

Water

glass

Clarified butter (ghee)

Cardamon (powder)

Pineapple kesari

Heat a heavy-bottomed pan and dry roast the semolina (rava) until it turns light golden in color. Keep it aside

In the same pan, heat a little ghee and sauté the chopped pineapple until it becomes soft. Set aside.

In the same pan, add sugar and water. Bring it to a boil and let the sugar dissolve to make&nbsp;

In another pan, heat ghee and roast the cashew nuts until they become golden brown. Add the saffron-soaked milk, roasted semolina, and sautéed pineapple. Mix well.a sugar syrup. Keep it warm

Pour the warm sugar syrup into the pan with the semolina mixture. Stir continuously to avoid lumps and cook until the mixture thickens

Add cardamom powder and mix well. Garnish with a few saffron strands and cashew nuts.

Serve your Pineapple Kesari hot as a delightful dessert

Medium

30 min

Dessert

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

5 min.

Step #3

5 min.

Step #4

5 min.

Step #5

5 min.

Step #6

3 min.

Step #7

0

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