Pineapple Kesari

The first time i tasted pineapple kesari is at my college canteen. I'm a big fan of my canteen's kesari, only then i thought of trying it. Trust me... it was successful and very tasty at my first try. It is very easy and fast to cook. It doesn't kill much of your time. 

Ingredients
1 cup Rava
1 1/2 cups sugar
1/2 cup Pineapple pieces
4-5 tablespoons Ghee
8 Cashews
2 teaspoons Pineapple essence
1 tablespoon Oil 
1 teaspoon Cardamon Powder
1/4 teaspoon Yellow food color powder (I used 1/2 tsp liquid yellow color)
3 cups of water

Method

• With 1/2 tablespoon of ghee, roast the rava in low flame for 2-3 mins.
• In a separate pan, heat oil and 2 tablespoon ghee, fry cashews till golden brown, drain it and keep it aside.
• In the same oil mixture, add chopped pineapples and fry for for a min and add water.
• When the water starts boiling, add sugar and pineapple essence.
• After sugar dissolved in water, add the roasted rava gradually, stir it continuously for a min.
• Add 2 tablespoons of ghee, stir it and close the pan and let it cook for a couple of mins in low flame.
• If you feel the kesari is bit tight add a tablespoon of  ghee.
• Finally add the cardamon powder and roasted Cashews.

Note

• If your pineapple is bit sour, you can add a tablespoon of sugar in your pineapple pieces and soak for half an hour and then cook.
• To save your time, you can use boiled water instead of ordinary water.
• You can increase or decrease the sugar level. 1 1/2 is the regular measurement, not too sweet or less sweet.