cooking desert Fruit recipes indian Neivedyam traditional cooking


Earlier I had posted Rawa Kesari I had few pieces of pineapple so thought of trying Pineapple Kesari.This is an easy preparation only.


  • Rawa…..1 cup
  • Sugar…..1/2 to 1 cup
  • Pineapple…. 1cup cut into small pieces.
  • Cardomom….3 to 4 nos
  • Cashews…….few
  • Kismis……few
  • Ghee……..2 to 3 Tbs
  • Color few drops
  • Pineapple essence 1/2 tsp it is optional.


  1. In a kadai add ghee. Fry cashews and kismis keep aside.
  2. Now add Rawa and fry till aroma comes.
  3. In the mean time boil 21/2 cups of water.
  4. Add water to the Rawa.
  5. Add pineapple pieces.
  6. Mix well till it cooks.
  7. Now add Color,elaichi powder and if u need add pineapple essence.
  8. Add sugar and cook till it is cooked.
  9. Finally add fried cashews and kismis.

1. Frying rawa in ghee2.Add boiling waterAdd pineapple pieces and then finally sugar..




My happiness knew no bounds when I got the message of 1 yr.Anniversary Achievement by WordPress.So I  decided to celebrate this occasion by sharing a sweet receipe
I take this opportunity to thank my fellow bloggers,friends and family members for the support extended to me.
This is a simple recipe


*Rawa- 1cup
*Kesari Powder 2 pinches
*Sugar_1 to 11/2 cups
*Ghee 4 tbs.
*Cashews_ a few

1.Fry the cashews in one tbs. Gheeand keep aside.
2.Fry the rava golden brown.
3.Take 3 cups  of water and boil it.Add kesari powder to it.

4.To the fried rawa add the boiling water slowly with one hand and keep on stirring with the other hand.See that no lumps are formed.
5.When the rawa is cooked add sugarpp.
6.mix well and keep on stirring.
7.Add ghee to the mixture
8.The mixture will leave the sides of the
Vessel add fried cashews and cardomom powder.
9.Put  in greased plate.can cut into desired shape or serve in a bowl.
1.Can add pineapple essence to it.
2.Add sugar only after rawa iscooked
3.Can refrigerate for 1 or2 days.
4.When you reheat it add little ghee to it.

Cooking Recipes Uncategorized

Coconut Burfi

Cocnut Burfi or Thenga burfi is very easy to make sweet.It is made with easily available things in our kitchen..I make this sweet for Diwali.It is a favourite sweet for my friends.Variations can be done. Pure white burfi can be done and to it can add fried cashews.Today for a change I have used turmeric powder for yellow color and added pineapple essence as a flavour.This can be kept in air tight container for 3 to 4 days and if stored in refrigerator can extend upto 7 to 9 days.

  • Grated coconut: 1 cup
  • Sugar : 1 cup (optional can reduce a little)
  • Water : 1/2 cup
  • Pineapple essence:1 or 2 tsp as per taste.
  • Turmeric powder :1/4 tsp
  • Ghee :2tbsp

Cardomom :a few



  1. Put sugar in a thick bottom vessel.
  2. Add water.
  3. Allow sugar to completely dissolve that is melt completely.
  4. Cook till it gets 1 string consistency.
  5. Now add coconut and mix well.
  6. Then add essence ,color,cardomom powder and 1tbsp ghee.
  7. Stir it continuously by keeping in low flame.
  8. The mixture will become thick and starts leaving the sides of the pan and will roll like a ball.
  9. Remove from fire and pour the mixture in a greased plate.
  10. Allow the burfi to cool a little and cut it in desired shape.
  11. When it cools completely make pieces..

Store in air tight containers.
Points to remember:

  1. use fresh coconut scrapings.
  2. If the scrapings are bigger then put in mixie and run for few second.
  3. See that the scrapings are white see that the brown portion doesnt mix.
  4. Use thick bottom vessel or non stick pan.
  5. When done remove it quickly or else it will become powder.