hef Kandla says, "Winter is the perfect time for luscious hot #halwacooked with love and Verka Desi Ghee! A South Indian twist introduces tangy bits of pineapple into the equation, giving it a fruity, light flavour! Add crunchy cashews, juicy plump raisins and a pinch of shaahi saffron. Now you have Pineapple Kesari Bhaath, a winner, guaranteed to win every heart! (You can dry-roast the sooji first for convenience before proceeding with the cooking)
Pineapple Kesari Bhaath: - 1½ cup Verka Toned Milk - 3-4 tbsp Verka Ghee - 1 cup semolina (sooji) - 1-¾ cup chopped pineapple (fresh) - 1 cup sugar (grain) - 2 tbsp each,raisins and broken cashewnuts - ½ tsp cardamom powder (elaichi) - 7-8 strands of saffron
Method: - Dry roast the saffron in a pan, then crumble it and sprinkle on to the milk. - Heat a heavy pan, add Verka Ghee and fry the cashews and raisins till brown. Drain and remove. - Tip the sooji into the same pan and roast till midly coloured and fragrant. (If it is pre roasted it will take very little time). - In another pan, heat the saffron-infused milk along with the sugar, elaichi powder and ¾ cup of water till the sugar dissolves. - Pour the milk and the pineapple chunks into the sooji, stirring briskly. Cook till the bhaath bubbles and thickens. - Scatter the browned nuts over the hot bhaath before serving.
Note: The ideal proportions for the sugar, sooji and ghee are 1:1:½. Less ghee can be used but the resulting bhaath will be crumbly and somewhat dry. If you replace water with pineapple juice, you will get an additional tangy flavour. Be careful, as the milk can split with the addition of the tart juice. A few drops of yellow food colour give the dish a vibrant, sunny colour.
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