In a kadai, add a tsp of ghee and fry the cashews until they turn nice golden brown colour . Keep it aside.
In the same pan, dry roast the rava for few minutes, till a nice aroma arises and the rava turns slightly brown. Be careful not to make it burn.
Cut the pineapple into fine pieces. In a sauce pan heat the water and add the pineapple chunks and bring it to a boil. Slowly add the hot water with the pineapple chunks to the roasted rava.
Stir well till the rava gets nicely cooked. To check whether the rava is cooked or not, wet your hands and touch the mixture. If rava doesnt stick to your hands it means it is completely cooked. Now slowly add the sugar to this cooked rava. To avoid getting lumps add sugar slowly with one hand and stir the mixture continuously with other hand.
Do not panic if the mixture gets watery. You will get the right consistency if you continuously stir this for few minutes. Mix the turmeric powder with milk add to this. This is to bring slight yellow colour, you can add food colour too.
Add the ghee at regular intervals. Add cardamom powder and the roasted cashews.
Mix well. Cook for 3-4 minutes in a low flame and lastly add 1 tsp of ghee to give it a glaze. Switch off the flame. Serve warm.
Note: Rava | sooji 1/2 cup Pineapple chunks 1/2 cup Water 1 and 1/2 cup Sugar 3/4 cup Ghee 3 -4 tblsp Cashew nuts few Cardamom powder a pinch (optional) Milk 1 tsp Turmeric powder 2 pinches Video on How to make pineapple kesari https://krithiskitchen.blogspot.comHerbs & Flowers in my Platter – Coriander/Cilantro US Masala Deepa Hamaree Rasoi now Saravana Bhavan came closer to us, hope u would have heared the news! https://treatntrick.blogspot.com https://www.panchamrutham.blogspot.com/
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