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Kesari Bath
As New Delhi’s iconic south Indian eatery Sagar Ratna turns 25, owner Jayaram Banan shares the recipe for star client Priyanka Vadra’s favourite dish
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Ingredients (serves 4)

  • 1 cup sooji
  • 1/ 2 cup ripe pineapple pieces
  • 1 cup sugar
  • 1/ 2 tsp cardamom powder
  • 6-7 cashews
  • 10-12 raisins
  • 2 cups water
  • 4-5 tbsp. ghee
  • Yellow food colour (optional)
  • Pinch of salt
  1. Roast sooji, mix it with the sugar and set aside.
  2. Cut pineapple into very fine pieces.
  3. Heat ghee and fry the cashew and raisins. Then add pineapple pieces and fry until soft and partially cooked.
  4. Now, add the water and boil well. Mix in salt and food colour. While the water is boiling, add the sooji-sugar mixture little by little and simmer for a few minutes.
  5. Take off the heat. Sprinkle cardamom powder and mix well
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