Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Pineapple Kesari Bhath Recipe, soak the saffron in a tablespoon of hot milk and keep aside
Step 2: Heat a tablespoon of ghee in a small skillet over medium heat
Step 3: Add the cashew nuts and allow it to roast until crisp and golden brown
Step 4: Add the raisins and saute until it puffs up and turn off the heat
Step 5: Keep this aside
Step 6: In a saucepan, cook the pineapple on low heat until it softens and gets well cooked
Step 7: Once done turn off the heat and allow it to cool
Step 8: Keep this aside
Step 9: In another saucepan; bring the remaining milk, 2 cups of water to a brisk boil
Step 10: Add the sugar, cardamom powder, saffron milk, camphor and turn the heat to low and keep it simmering until we roast the rava (sooji)
Step 11: In a heavy bottomed pan; heat 1/4 cup of ghee and add the semolina
Step 12: Roast the rava in the ghee on medium heat until you can smell a roasted aroma coming through and the rava becomes golden brown in colour
Step 13: After the rava has roasted, gradually add the milk mixture into the rava
Step 14: Keep stirring continuously as you add the milk so no lumps form
Step 15: Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly
Step 16: Keep stirring for at least 5 minutes until you notice the Kesari Bhath leaves the sides of the pan
Step 17: Once done, stir in the roasted cashew nuts and raisins and mix well to combine
Step 18: Transfer the Kesari Bhath to a serving dish and serve warm or chilled
Step 19: Serve the Pineapple Kesari Bhath along with Khara Bhath - Rava Upma for breakfast or any special occasion like wedding or a festival