Ingredients:

• 1/2 cup – sooji/rava/semolina
• 1/2 cup – Sugar
• 1 cup – water
• 2 tbsp – Ghee (clarified butter)
• 1/4 tsp – Cardamom
• Saffron, a few strands
• 1/4 cup – Pineapple pieces, chopped fine
• 2 tbsp – Milk
• 1 tbsp – chopped nuts (almonds, cashews)
• 2 tsp – Raisins
• Food colour (any colour), a pinch

Method:

1. Soak saffron in warm milk. In a vessel, bring water and pineapple pieces to a boil. In a pan, melt butter and make ghee.
2. Roast nuts and raisins in ghee and transfer the mixture to a bowl.
3. Return the pan to stove.
4. Roast rava on low flame for 5-6 minutes.
5. Add cardamom, saffron-milk, boiling water (with pineapple pieces) and food colour.
6. Keep stirring while pouring hot water to avoid lumps.
7. Cook for a minute. Add sugar.
8. Stir well and cook for 2 minutes.
9. Add half of the ghee and nuts mixture and mix well.
10. Before serving kesari, top it off with remaining ghee and nuts.
11. Recipe courtesy: Indian Vegetarian Kitchen