Ingredients:

• 1 cup – Pineapple chunks
• 2 cups – Milk
• 2 – Carrots (medium)
• 1 cup – semolina (Bombay rava)
• 3/4 cup – powdered Jaggery or Brown sugar
• 1/2 cup – Ghee
• 4 – Cardamoms (seed powdered)
• 10 – cashews

Method:

1. Wash and cut the carrots.
2. Add 1/8 cup water to carrots and pressure cook.
3. Blend pineapples chunks and cooked carrots in a blender to a smooth paste. Keep aside
4. Add half of the ghee and fry semolina until it gives out a nice aroma, keep it aside.
5. Heat the remaining ghee (keep 1 tsp aside to fry cashews).
6. Add pineapple-carrot paste and cook until it is almost dry (about 20 minutes on medium fire).
7. Keep the milk to boil and when milk starts to boil, add semolina slowly stirring all the while so that lumps are not formed.
8. Cover it and cook for 3 minutes.
9. Then add pineapple carrot paste and jaggery.
10. Mix well and cook until the mixture forms a soft ball.
11. Add powdered cardamom and transfer to a serving plate.
12. Decorate with cashews fried in ghee.

Recipe courtesy of Panduranga Kolur