PINEAPPLE FLAVOURED KESARI / PINEAPPLE FLAVOURED SEMOLINA PUDDING ( This recipe is dedicated to my friend Cholena )

INGREDIENTS
Pineapple - 1
Sooji / Rawa / Semolina - 1 cup
Sugar - to taste
Yellow Food Colour - a pinch
Water - 1 cup
Pineapple Essence - 3 drops
Ghee - 1 / 4 cup
Fried Cashewnuts - 10

TO GARNISH
Soaked Cashewnuts - 5
Soaked Pistachios - 5
Soaked Almonds - 5

METHOD
1. Heat 2 tsps of ghee in a pan and fry the cashewnuts and set aside.
2. In the same pan add the sooji and roast in a low flame.
3. Cut the pineapple and grind in a mixer along with 1 cup of water.
4. Heat the pineapple juice in a heavy bottomed pan and add the
    required amount of sugar and yellow food colour.
5. When it begins to boil add the roasted sooji and keep stirring in a low
     flame.
6. Add the remaining ghee to it when the mixture forms a lump and
    mix well.
7. Add the fried cashewnuts and pineapple essence just before removing
    the pan from stove.
8. Peel the skin from the soaked pistachios and almonds and slice them
    fine.
9. Grease a pudding mold or a plate with ghee and transfer the mixture
    to it, allow to set, garnish with sliced nuts and serve.


    Note :
    3 1 / 2 cups of pineapple juice is what I got so no extra water was required.
    I did not strain the juice.
    But it can be strained if liked.

   

                                            HAPPY DIWALI TO OUR DEAR
                                            VIEWERS & FOLLOWERS !!!!