CASHEW - 10 HALVES

firstly, in a pan heat 1 tbsp ghee and add 10 cashew, 2 tbsp raisins

1

KEEP ASIDE

roast on low flame until they turn golden brown. keep aside

2

RAVA - 1 CUP, COARSE

in the same ghee, add 1 cup rava and roast well

3

TURNS AROMATIC

roast for at least 5 minutes or until it turns aromatic. keep aside

4

PINEAPPLE - 1 CUP

in a large kadai heat 1 tsp ghee and add 1 cup pineapple, chopped

5

FRY - 3 MINUTES

saute for 3 minutes or until it turns aromatic

6

SUGAR - 3/4 CUP

now add ¼ cup sugar, 3 cup water and mix well. add more sugar if the pineapple is sour

7

BOIL - 3 MINUTES

cover and boil for 3 minutes or until the pineapple softens.

8

ROASTED RAVA

add in roasted rava and stir continuously

9

STIR CONTINUOUSLY

stir until the rava absorbs all the water without forming any lumps

10

SUGAR - 3/4 CUP

add ¾ cup sugar, 3 drops yellow food colour and mix until the sugar melt

11

GHEE - HALF CUP

further add ½ cup ghee and mix until the ghee is well absorbed.

12

SIMMER - 5 MINUTES

cover and simmer for 5 minutes or until everything is well cooked.

13

CASHEW & RAISINS

now add roasted cashew, raisins and ¼ tsp cardamom powder. mix well

14

READY TO EAT

finally, enjoy pineapple sheera or pineapple kesari bath garnished with nuts

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