Pineapple Kesari

Ingredients
1 cup rawa
1 cup finely chopped and minced pineapple
2 1/2 cup Sugar (add 2 ½ cups if the pineapple is not sweet)
2 cups Water
1/2 cup Ghee
50 gms chopped Cashewnuts
50 gms black dried grapes
1 tsp Cardamom powder
1/4 tsp saffron (powdered)
1/4 tsp pineapple essence
3-4 drops kesari(saffron) colour

How to make
In 1 tbsp ghee fry the rawa on a low flame till a nice aroma comes and the colour changes. Remove it and place it in a plate and cool. Add cashew and dried black grapes and fry them in 1 tsp ghee. Cook pineapple in its own juice in a closed container for about 5 mts (or) on a medium flame in the gas for 5 min till they become tender. Heat the water and sugar together in a pan and stir them continuously till sugar dissolves and the syrup becomes slightly sticky. First add the cooked pineapple, mix well and then add the rawa completely in one stroke , and keep stirring to prevent lump formation. Add the colour and spices now and the ghee little by little and stir well. Add 1/4 tsp pineapple essence for a very nice flavour. When the kesari leaves the sides of the pan, remove and serve hot.

Jangri

Ingredients:
1. Urad dal – 1 cup,
2. Saffron color – 1 pinch,
3. Rice flour – 1 tsp,
4. Ziploc bag (for piping),
5. Oil - For frying,
6. Ghee - 1/4 cup,
For Sugar syrup):
7. Sugar – 1 cup,
8. Water – 2 cup,
9. Milk - 1 tsp,
10. Lemon juice – 1/2 tsp.

Method :
1. Soak urad dal for atleast 3 hours. Drain the water and grind dal into a fine paste in the blender by adding little water. The consistency should become like glue sticking.

2. Dissolve sugar in water and bring to boil till one string consistency. Now add lemon juice into the syrup to avoid forming crystals.

3. To the dal paste, add rice flour, saffron colour and mix it well.

4. Now take a Ziploc bag and turn it upside down and make a small hole in the center using a heated big safetypin or iron nail so that it makes a hole by the way seals the hole not to tear while piping.

5. Take a flat pan/kadai, heat 1inch level oil&ghee.

6. Put the colored mixture into the ziploc bag and hold nozzle of the ziplog bag just above the surface of the oil( Not very hot, very low heat), and pipe it to make circles starting from the centre and sealing the end in the last half round. (If the oil is too hot the shape wont come. Better practice in an empty plate and then pipe it in oil. If still not coming, reduce flame and try again)

7. Deep fry on a medium heat till crispy and golden on both sides. Turn frequently.

8. Drain the jangries and immerse in warm sugar syrup for a minute, and serve hot or cold.