- Rawa – 1 cup
- Pineapple chopped finely – 1 cup
- Sugar – 2 cups
- Ghee – 4 to 6 tablespoons
- Cashewnuts – few
- Raisins – few
- Cardamom powder – 1 teaspoon
- Kesari or yellow colour – few drops
- In a kadai, put two tablespoon ghee and fry the rawa. Remove it. In the same kadai, put one tablespoon ghee and fry cashew nuts and raisins separately and keep it aside.
- Add half cup water to pineapple pieces and cook till soft. (You can microwave it also). Cool it and grind to a fine puree.
- In a heavy bottomed vessel pour two cups of water and bring to boil. When it is boiling add the rawa and stir continuously till the rawa is thick and cooked soft. Now add sugar and pineapple puree and stir continuously. Make sure there is no lump. Add few drops of kesari or yellow colour and mix well. Add ghee now. Kesari will leave the sides of the vessel. Now add cardamom powder, fried cashew nuts and raisins and mix well and remove from stove.
- Tips: You can add 2 or 3 drops of pineapple essence at the end to get nice flavour of pineapple. If the pineapple is sweet, then you can reduce the sugar to 1 and half cups.