Pineapple kesari

Pineapple kesari is a variation of the regular kesari or kesari bath, a popular sweet dish in southern parts of India. Pineapple kesari is part of the south Indian marriage tiffin along with poori, pongal, vada, idly, sambar and chutney. OMG! while I list these marriage menu items, my heart pounds to have one wedding meal. Quickly wishing for someone in my family or friends circle to get married !

This dish takes quite few ingredients and it turns out really well. Always wanted to make pineapple kesari but would not have pineapple in hand or the yellow food color. This time i did not have the yellow food color but pineapple and the organic brown sugar gave some suttle brownish color to the dish. The taste was amazing and you would drool for it :)


Ingredients:

1 cup semolina/rava/sooji
2 cups of sugar
3/4 cup of chopped pineapple
1 cup of clarified butter/ghee
1 tsp cardamom powder
12-15 cashews
8 raisins
3 cups of water
a pinch of yellow food color (optional)
3 almonds, chopped

How to make pineapple kesari:

1. In a heavy bottomed pan, heat a tbsp of ghee/clarified butter. Then add cashews and roast till it starts to change color.



2. When the cashews are light brown, add raisins and roast till the raisins become plump. Keep it aside.




3. To the same pan, add remaining ghee and semolina/rava/sooji.



4. Roast till it turn light brown. This might take 2-3 minutes on high flame. Meanwhile, add 3 cups of water and yellow food color to a sauce pan and bring it to boil.



Tip: You can roast the semolina on medium flame, so that it doesn't get burnt.



5. Then add chopped pineapple and roast for another 2 minutes.



6. Now, add the boiling water to the semolina pineapple mixture slowly, and stir it simultaneously.



7. The semonlina becomes watery, let the flame be on low or medium. Keep stirring it to avoid any lumps.




8. Sooner, the kesari becomes thick and stir it occasionally on medium flame till it gets cooked.



9. Then add 2 cups of sugar and mix well. Sugar melts in the pan and again the kesari becomes little thinner.



10. Keep stirring occasionally.



11. You will see ghee/clarified butter oozing out of the pan in another 10 minutes.  Pineapple kesari is thoroughly cooked in ghee and sugar.


12. Add cardamom powder, fried cashews and raisins to the kesari. Switch off the flame.



13. Serve the pineapple kesari warm or cold topped with chopped pineapple and almonds, as morning breakfast condiment or evening snack. Kids would love it.



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