PINEAPPLE SHEERA
Ingredients
For roasting:
For sheera:
Instructions
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In a pan heat 1 tbsp. ghee and add 10 cashew, 2 tbsp. raisins. Roast on low flame until they turn golden brown. Keep aside.
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In the same ghee, add 1 cup rava and roast well. Roast for at least 5 minutes or until it turns aromatic. Keep aside.
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In a large kadai heat 1 tsp ghee and add 1 cup pineapple, chopped. Saute for 3 minutes or until it turns aromatic.
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Now add ¼ cup sugar, 3 cup water and mix well add more sugar if the pineapple is sour. Cover and boil for 3 minutes or until the pineapple softens.
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Add in roasted rava and stir continuously. Stir until the rava absorbs all the water without forming any lumps.
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Add ¾ cup sugar, 3 drops yellow food color and mix until the sugar melts. Further add ½ cup ghee and mix until the ghee is well absorbed.
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Cover and simmer for 5 minutes or until everything is well cooked. Now add roasted cashew, raisins and ¼ tsp cardamom powder mix well.