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This showstopping celebration cake tastes of summer, with pineapple and banana flavours, tangy cream cheese frosting and delicate edible flowers
Impress friends and family with this vibrant pineapple and passionfruit cake, perfect as a mid morning treat or as a centrepiece dessert This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - fill generously with jam and vanilla creamMeanwhile, in another pan or kadai take 4 tablespoons ghee and heat it on a low flame. Let the ghee melt. Stir and add rava (sooji). Mix very well. Then add ¼ teaspoon green cardamom powder and stir to mix
Stir and sauté the rava till the cashews turn a light golden and you see ghee releasing from the sides. The color of the rava granules will also change. If you want to slice the kesari, then pour the hot kesari in a baking tray and press with a spatula to even. Once warm, slice and serve like a mithai. Carbonated Water, Acid (Citric Acid), Flavourings, Sweeteners (Acesulfame K, Sucralose), Acidity Regulator (Trisodium Citrate), Preservative (Sodium Benzoate), Colour (Brilliant Blue)
Ingredients
Kesari is the South Indian variation of the North Indian Suji Halwa and the rava sheera, which is popular in the western parts of India. It is a pudding like dessert or sweet dish with rava (sooji) being the main ingredient and is very popular during festive occasions too. Bake this impressive tropical sponge for a special occasion. This scrumptious triple-layer passion fruit cake is also perfect for Valentine's Day
In the 1930s, Kamaka did a run of pineapple ukes made from Philippine mahogany stained in a reddish color. These had the same Hawaiian coat of arms as earlier pineapples, but had a yellow label inside. In the late 1930s, Sam Kamaka gave his friend and fellow uke builder Johnny Lai permission to build pineapple ukes, allowing him to work at the Kamaka factory when it was closed evenings and weekends. Lai built his pineapples from monkeypod wood, which was less expensive than koa. Initially, he used the name “Ka-Lai,” combining “Kamaka” and “Lai,” but later changed it to “Ka-Lae,” as he thought it sounded more Hawaiian. It all began more than a century ago, when Samuel Kaialiilii Kamaka (Senior) started a one-man shop in the basement of his Kaimuki, Hawaii, home. Kamaka learned his trade when he was apprentice to luthier Manuel Nunes in the early 1910s. Nunes was one of the original creators and builders of ukuleles as uniquely Hawaiian instruments. In 1916, Sam Sr. opened “Kamaka Ukulele and Guitar Works” on South Street in Honolulu, where he produced high-quality guitars and ukuleles made primarily from beautiful native koa wood. An original hand-painted Kamaka pineapple uke from the late 1920s (photo courtesy of Ukulele Friend).
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Beta-Carotene, Phosphorus, Potassium, Folic Acid, Calcium, और Magnesium पर्याप्त मात्रा में पाए जाते है जो हमारे शरीर के लिए बहुत गुणकारी होते है. Pineapple Ki Kheti Kahan Hoti Hai
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