Pineapple kesari bhath ( anannas ) //sheera//halwa

Ingredients

Pineapple ( finely chopped) pieces—1 cup

Sugar—1 cup

Chiroti rave ( semolina) or Bombay rava( sooji) —1 cup

Drakshi ( raisins)—2 tablespoon 

Godambi ( cashews)—1 tablespoon 

Cloves(lavanga)—5 to 6

Saffron (kesari)—1 big pinch soaked in  warm milk

Cardamom pods—5 to 6

 Ghee—4 to 5 tablespoon 

Water — 3 cup

Method 

Peel the pineapple  skin and chop them into small cubes or pieces.

 

Take a thick bottomed kadai or non stick pan,heat 1 tablespoon of ghee on medium heat add rava .

Roast rava  along with cloves until it turns light golden brown or nice roasted aroma  comes.

Transfer the roasted rava to a plate.

In the same kadai take drakshi and godambi ( raisins and cashews) ,add 1 tablespoon of ghee,and fry them on  medium flame,until cashews turns brown and raisins puffs up.

   Remove and keep it aside.

Now boil water in the same kadai on medium heat,add chopped pineapple pieces ,allow it to boil for  2 to 3 minutes ,by closing with a lid.

 Now add the roasted rava slowly by turning the heat to low.

Keep stirring continuously so no lumps are formed.

Cook it on low flame for a minute 

Now add sugar  and kesari soaked in 1 tablespoon of warm milk.

Add rest of the ghee.

Cook for 2 to 3 minutes on low  heat.

Stir continuously till you get the halwa consistency, and it leaves the sides of the pan.

 Once done turn off the heat,add fried raisins and cashews and powdered cardamom.

 Mix well.

Now pineapple kesari bhath is ready to serve.

Note 

You can also use tinned  pineapple slices.no need to boil them in water,just add them directly.