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Sweet with ghee, cashew, ravva and pineapple
Published On: 13 Dec 2006
for more details, click the name of the ingredient
tamil: Anasi Pazham / Parangi Thalai
malayalam: Kaitha Chakka
telugu: Anasa Pandu / Parangi Thalai
Konkani: Anas / Aambo
Oriya: Supuri Anasianas / Sapuri
Tulu: Parengi Pelakai
hindi: Cheeni / Shakkar
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
Heat the ghee in a pan.
Break the cashews to small pieces & fry them.
Remove from ghee & set aside.
In the same ghee, add the rava & fry till good aroma comes.
Meanwhile, add 1/2 cup sugar (from the 2 cups) to a very little water along with the pineapple pieces in a pan & cook till soft.
Boil the water in another vessel at the same time.
Add the cooked pineapple to the rava on med flame & mix with rava.
Add the boiling water & stir well.
Add 2 cups water first and if required, add the remaining water too.
Once the rava is cooked, add the sugar & saffron strands.
Mix well, add more ghee if required or else it`ll come very hard.
Stir in the cashews.
:- Serve hot or cold.
:- U can use fresh pineapple for the best taste but i have tried canned too & it`s pretty good.
Variation:- U can try with ripe bananas too.
I am making it....guess it should be good as I have done it long back without a receipe....appreciate if quantities could be mentioned.
could u plz specify the amounts clearly......i do like to try this one
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