Pineapple Kesari

When it comes to cooking, my unplanned dishes will always turn out great 🙂 One such thing happened today.Prepared this pinapple kesari during breakfast that too without using any artificial colour or essence. It tasted better than the ones served at HSB(Saravana Bhavan) A2B(Adyar Anandha Bhavan) Mini Tiffen (*raises collar :-D)

Also couldn’t take stepwise pictures.Kindly note the measurement given below is approximate. Incase if you feel you need more water for semolina to get cooked or if you feel like adding some extra sugar you can add according to your needs and taste

Few Points to Remember :

• If you have artifical yellow or saffron food color you can add that instead of turmeric.
• In this whole process always keep your stove in medium or low flame. Do not keep it in high flame
• If you feel that kesari has turned harder then heat some ghee, pour on top of it, mix with kesari and then serve
• While adding semolina to the boiling water do not stop stirring. That is the key step.If lumps are formed then it will ruin the taste of this sweet.

Print Recipe

Pineapple Kesari

When it comes to cooking, my unplanned dishes will always turn out great 🙂 One such thing happened today.Prepared this pinapple kesari during breakfast that too without using any artificial colour or essence. It tasted better than the ones served at HSB(Saravana Bhavan) & A2B(Adyar Anandha Bha

Course

dessert

Cuisine

indian

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

• 2 cups Semolina (u0bb0u0bb5u0bc8)
• 21/2 cups Sugar
• 3 cups Water
• 3 tbsps Ghee
• 1 pineapple Finely chopped bowl
• 1/2 tbsp Cardamom Powder
• 10 Raisins Cashew nuts , each
• pinch Turmeric a
• Method of Preparation :

Course dessert Cuisine indian Prep Time 10 minutes Cook Time 30 minutes Servings Ingredients 2 cups Semolina (u0bb0u0bb5u0bc8) 21/2 cups Sugar 3 cups Water 3 tbsps Ghee 1 pineapple Finely chopped bowl 1/2 tbsp Cardamom Powder 10 Raisins Cashew nuts , each pinch Turmeric a Method of Preparation :

Instructions

1. Take the chopped pineapples in a small vessel, add water, sugar and let them boil for about minutes 1/2 tbsp of 5 7
2. Wait until the pinepapples are cooked. Donot drain the water
3. Just take a spoonful of cooked pineapples and keep it separately. We might add them while serving
4. Grind the remaining pineapple pieces to a fine paste
5. Then heat ghee in a non stick frying pan and roast semolina for about minutes 3 4
6. Once the rava turns slight brown in color you transfer semolina to a plate or any other vesselLet it cool can .
7. In the same pan boil water and add a turmeric 2 cups of pinchs
8. Let the water boil for sometime. Now add semolina to this boiling water slowly
9. Keep stirring and ensure lumps are formed no
10. Semolina will start getting cooked. At this stage add ghee,sugar and pineapple paste 2 tbsps
11. Again start stirring the whole mixture
12. Now sugar will be completely dissolved and you will get a nice pineapple aroma
13. Sprinkle cardamom powder and turn off the stove
14. Now heat ghee in a tadka pan
15. Add cashew nuts and raisins. Once they turn golden brown remove them from heat
16. Garnish pineapple kesari with raisins,cashews and pineapple chunks and serve while its hot : ) : )Points to remember :