Pineapple Kesari

I have  seen a lot of people who don't like to eat pineapple. It often gives you a prickly feeling on the tongue. Nevertheless, this Pineapple Kesari is made with fresh pineapple pieces, pineapple juice and a drop of pineapple essence which could be skipped.

Preparation Time : 10 minutes
Cooking Time : 15 minutes
Makes 24 pieces

Ingredients

Sooji / Rava - 1 cup
Sugar - 2 cups
Water - 3 cups
Pineapple pieces - 1/4 cup
Pineapple juice - Made from fresh pineapple - 4 tbsp
Cashew - 2 tbsp, chopped
Pineapple Essence - 2 drops (Optional)
Ghee - 2 tsp
Yellow Colour - 2 drops

Procedure

1. Boil three cups of water in a vessel
2. Heat the ghee in a pan, and roast the sooji / rava till slightly brown and aromatic.
3. Pour the boiling water into the roasted rava
4. Continue cooking on a medium flame till the mixture thickens slightly and the rava is cooked.
5. Add the sugar and the mixture will become loose again. continue stirring without lumps and allow the mixture to thicken.
6. When the mixture in just coming together, add in the colour, pineapple pieces, pineapple juice and essence.
7. Finally roast the cashews in 1/2 tsp of ghee and add it to the pineapple kesari.
8. Grease a pan / deep plate with ghee.
9. Pour the prepared kesari into the tray / plate and flatten with a bottom greased bowl into a uniform layer.
10. Allow to cool completely before cutting it into pieces.
11. You can choose to keep it as a large mass and spoon out quantities too, but I prefer to keep in in bite size pieces for easy handling.