Updated: Aug 23
Dry ingredients :----
Cinamon/ dalchini : 1 small piece
Clove / lowang : 4 to 5 nos
Cardamom / elaichi : 4 to 5 nos
Semolina : 2 cups
Sugar : 2 cups
Salt : one pinch
Ghee/ clarified butter : 1 cup
Raw ingredients :------------
Pineapple : 1 large
Cut the pineapple into small cubes.
In a pan heat the ghee and add clove, cinnamon, cardamom and the cut pineapple pieces.
Stir it for 2 to 3 minutes and add enough water to make the pineapple soft.
Lower the flame and cover the pan.
Keep stirring in intervals.
After the pineapple turns soft, add the sugar and smash it.
There should not be any lumps left. If it turns difficult to still smash. Put it in a grinder.
After grinding it put it back in the pan and add a cup of water and reduce the flame.
In a separate pan heat a cup of Ghee in low flame and add the Semolina.
Stir for a minute or two, add a pinch of salt and off the gas.
Add 2 cups of water in the mashed pineapple and mix the fried semolina in it. Make sure to keep stirring it for avoiding any lumps to create.
If the mixture seems hard add another cup or two of water to make the mixture soft. Stir for a minute or two and it is done.
Have it immediately when it is still warm.