Cooking time - 1 hour
INGREDIENTS :
Baby Queen Pineapple - 1
Pineapple Essence - 10 drops
Yellow Food Colour - 1 tsp
Pure Cow Ghee - 100 ml
Sooji Rava - 250 grams
Cashew nuts - 10
Dried grapes - 10
Granulated Sugar - 100 gms
Vanaspathi - 100 gms
Dandelion Honey - 50 ml
Cardamom powder - 1 tsp
Pachai Karpooram - 4 small pieces
Ganga Water - 1/2 litre
DIRECTIONS :
Cut the top and bottom portion of the pineapple.Cut the outer thorn portion of Pineapple side by side upto 1-2 cm.Dice the pineapple into cubes.
In a frying pan,add 50 gms of vanaspathi and fry the pineapple cubes for 2 mins untill browning.Switch off the flame.Add 50 ml of honey and glaze it in the remaining heat.Set for 5 minutes untill it cools.
In a frying kadai,add sooji Rava and fry in low flame for about 2 minutes untill golden brown.Set aside the fried sooji in a bowl.
In the empty frying pan,add 50 grams of vanaspathi and 50 grams of ghee.Fry the broken cashews and dry grapes for a minute.
Add the fried sooji Rava to the mixture and fry.Add 1/2 litre of Ganga water to boil.When it comes to boil,Add the honey glazed Pineapple and mix well.Add 10 drops of pineapple essence and yellow food colour.
Cover and cook for 10 minutes.Then add sugar.Add cardamom powder and pachai Karpooram.Stil continuously without forming lumps.Don't add water after sooji is boiled.It will not absorb or the Kesari will be of no taste.
Finally add 50 ml of ghee when the sooji bubbles out water.Turn off.
Pineapple Queen Kesari is ready.Serve with Egg malpuas or Chola Pooris for an afternoon dessert.Decorate with multicolour Tutti Frutti.
