Follow these steps for perfect results
Ghee
Water
as required
Cardamom Pods/Seeds
powdered
Saffron strands
dipped in warm water
Raisins
Pistachios
sliced
Cashew nuts
sliced
Sugar
Sooji (Semolina/ Rava)
Pineapple
chopped
Heat ghee in a kadhai.
Add semolina and stir continuously until golden brown.
Add chopped pineapple and mix well.
Cover and cook for 2-3 minutes.
Add water and stir to avoid lumps.
Cook on medium flame for 2-3 minutes.
Add sugar and stir until moisture is gone.
Add saffron water, cardamom powder, and raisins.
Mix well and taste for sugar.
Remove from heat.
Transfer to a serving bowl.
Garnish with sliced cashews and pistachios.
Expert advice for the best results
Roast semolina well to avoid a raw taste.
Adjust sugar to your preference.
Add a pinch of salt to enhance the sweetness.
Everything you need to know before you start
15 mins
Can be made a few hours in advance.
Garnish with sliced nuts and saffron strands.
Serve warm as a dessert.
Pair with vanilla ice cream.
Complements the spices.
Discover the story behind this recipe
A traditional sweet dish often made during festivals and celebrations.
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