• 1/2 kg. avalakki (poha, beaten rice);
• 1/2 kg. sugar;
• about 10 pineapple slices, chopped;
• 100 g. almonds;
• 25 g. raisins;
• 10 g. cardamoms, powdered;
• 1/2 tsp. saffron colour;
• 1 litre water;
• 250 g. ghee.

1. Keep avalakki in hot sun for a day. Crush it to make a coarse rawa-like powder. You can grind the avalakki in a mixie, but take care not to powder it finely. Heat one tsp. ghee and fry the avalakki rava lightly. Remove from ghee and keep aside. Put water and sugar in a heavy bottomed pan and bring it to a boil. When the sugar is dissolved, add cardamom powder, saffron colour and half of the ghee (125 g.). Simmer for two to three minutes and add pineapple pieces. Mix well. After five minutes when the water starts boiling again, add the avalakki rava and the remaining ghee. Cover and cook the kesaribath till done and dry. Heat a little ghee and fry raisins and almonds lightly. Add them to the kesari-bath.

This kesaribath remains fresh for 10-12 days.

(contributed by Malathi, Mysore)