Craving for some dessert with a strong and awesome fruity flavor? Here is a semolina dessert (kesari) with pineapple that will satisfy you during such an yearning. This is a very common yet luscious dessert prepared in regions of Southern India during the seasons. The awesome pineapple flavor and aroma makes the dessert more special and if you ardently love pineapple this one is to go for. I have used more of the fruit to give a dominating pineapple flavor to the kesari, this gives a nice tang and flavor to the dessert. If you do not wish to use any fruits or flavors in your kesari just check out the ordinary rava kesari recipe here. And for the vermicelli kesari click here. Now lets not keep you waiting, lets check out how to prepare pineapple kesari.
Total Preparation Time - 20 minutes
Serves 3 people
- Pineapple - 150 grams (you can use the center hard part too)
- Rava / Sooji / Semolina - 75 grams (3/4 cup)
- Sugar - 100 grams (3/4 cup)
- Water - 350 ml (2¼ cups; i.e 3 times the amount of rava; use the same cup for measuring water and rava)
- Kesari color / Food color - 2 pinches (I used lemon yellow color) or soak 3 pinches of saffron in warm milk and use it.
- Ghee - 4 tablespoons
- Cashews & Raisins - As you wish
- Cardamom pods - 5 (crushed)
- Chop pineapple into smaller pieces (reserve some chopped pieces for later use) and grind it well into a fine paste. (do not add even a drop of water) Add the ground pineapple puree to a pan and place on flame. Cook on low flame for 3 minutes, or until pineapple puree gets cooked. Just from the smell you will be able to know that pineapple has got cooked.
- Now place another pan on flame and add 2 tablespoons of ghee, fry cashews until it turns slightly brown immediately add raisins and saute till it puffs up, then remove the cashews and raisins from pan and set aside.
- To the same pan add rava and roast on low flame for 2 to 3 minutes, when you smell a nice flavor remove rava from pan and set aside. (Rava should not change color)
- Now to the same pan add 2¼ cups of water, crushed cardamom pods, sugar and place on flame. Stir well. Add kesari color/food color now and wait until the sugar dissolves well in water. (add 2 cups of water if you want a grainy texture)
- When sugar dissolves completely add roasted rava and give a nice stir.
- Wait until the water content reduces and kesari seems almost thick, then add the cooked pineapple paste and the reserved chopped pineapple pieces. Stir well.
- Finally when kesari thickens add the roasted cashews and raisins along with 2 tablespoons of ghee and give a quick stir.
- Remove from flame and serve hot.
TIP 1: You can use pineapple essence incase you do not get the fruit, but it will not taste the same.
TIP 2: Adding chopped pineapple pieces during kesari preparation will add an excitement while munching on the kesari but its optional.
TIP 3: If using saffron add it after adding rava to the sugar syrup.
TIP 4: You can add the kesari to moulds and make shapes as you wish.
Yum and flavorful pineapple kesari is now ready!! Serve on any special occasions or simply as dessert with your meal and enjoy!!