Pineapple kesari

Pineapple kesari is a simple sweet recipe prepared with semolina, pineapple pieces, ghee and sugar. Basically, it is just like rava kesari with a nice pineapple flavor. Since I like the flavor of pineapple a lot, I tried this pineapple kesari last month for my son’s birthday and it tasted awesome. So I wanna share this recipe with you. Give it a try.

Pineapple Kesari

Pineapple Kesari is a popular sweet dish in Bangalore, state of Karnataka. It is commonly served during festivals and wedding parties. Though it is a sweet dish, in Karnataka, it is prepared not only as a sweet dish but also for normal breakfasts. It is widely popular as Fruit Kesari n Tamil Nadu, Sooji Halwa in Noth India.

Furthermore, I would like to give some suggestions for making pineapple kesari. First of all, fry rava in low heat until it is roasted. It will take 4 to 5 mins. Secondly, keep stirring after adding boiling water to rava, so that there won’t be any lumps formed. Finally, I have used saffron for color, however, you can also use yellow food color instead of saffron. But adding of saffron gives some rich taste. Add this food color when the water is boiling with pineapple pieces.

Once pineapple kesari cools it will thicken. So if you want to cut into pieces, then spread the kesari in the ghee greased plate evenly. When it cools completely, then cut them into square pieces.

Pineapple Kesari stays good at room temperature for one day. You can also keep it in the refrigerator for nearly 2 days. The second day it tastes even better with a nice pineapple flavor. You can also add some saffron (soaked in 2 tbsp of hot milk) instead of food color.

You can also like Rava Kesari.

Pineapple kesari 2018-03-11 13:26:57

Serves 3    Pineapple keasri is a popular sweet dish in Karnataka state of South India. It is commonly served during festivals and wedding parties.                             Print        Prep Time   00:05        Cook Time   00:15        Total Time   00:20

Prep Time   00:05        Cook Time   00:15        Total Time   00:20                      Ingredients

1. Semolina/ Rava -1/2 cup
2. Sugar -3/4 cup
3. Pineapple pieces -1/3 cup
4. Water -1&1/2 cup
5. A pinch of saffron
6. Hot milk -2 tbsp
7. Ghee - 2 tbsp +2 tsp
8. Cashew - 1 tbsp chopped
9. Raisins -12
10. cardamom powder -1/8 tsp          Instructions
11. Soak saffron in hot milk and set aside for further use.
12. Heat 2 tsp of ghee in a pan over low heat, fry chopped cashews until browned then add raisins and fry until puffed, transfer them to a plate.
13. In the same pan add rava and fry until nice aroma comes and lightly browned.
14. Meanwhile, heat a small saucepan with 1&1/2 cups of water.
15. When it starts to boil, add chopped pineapples, cook until it becomes slightly soft.
16. Add this boiling pineapple water to rava and stir continuously, cover and cook it for 3 to 4 mins over low heat or until the rava is fully cooked.
17. While adding the boiling water, take care not to form lumps even if it forms break down it.
18. Furthermore, add saffron milk and mix well.
19. Then gradually add sugar. Now it will start to loosen keep stirring continuously.
20. Then add 2 tbsp of ghee and keep stirring till the kesari separates from the pan.
21. Additionally add fried cashews and raisins.
22. Finally, sprinkle the cardamom powder, mix well until combined and switch off.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Pineapple kesari

Serves 1
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 1/2 cup Semolina/ Rava
• 3/4 cup Sugar
• 1/3 cup Pineapple pieces
• 1&1/2 cup Water
• A pinch of saffron
• 2 tbsp Hot milk
• 2 tbsp +2 tsp Ghee
• 1 tbsp chopped Cashew
• 12 Raisins
• 1/8 tsp Cardamom powder

Instructions

• Soak saffron in hot milk and set aside for further use.
• Heat 2 tsp of ghee in a pan over low heat, fry chopped cashews until browned then add raisins and fry until puffed, transfer them to a plate.
• In the same pan add rava and fry until nice aroma comes and lightly browned.
• Meanwhile, heat a small saucepan with 1&1/2 cups of water.
• When it starts to boil, add chopped pineapples, cook until it becomes slightly soft.
• Add this boiling pineapple water to rava and stir continuously, cover and cook it for 3 to 4 mins over low heat or until the rava is fully cooked.
• While adding the boiling water, take care not to form lumps even if it forms break down it.
• Furthermore, add saffron milk and mix well.
• Then gradually add sugar. Now it will start to loosen keep stirring continuously.
• Then add 2 tbsp of ghee and keep stirring till the kesari separates from the pan.
• Additionally add fried cashews and raisins.
• Finally, sprinkle the cardamom powder, mix well until combined and switch off.

By Santhi Therese
The Indian Claypot