sujitha easy cooking

Pineapple Kesari/Pineapple keasari

By sujithaeasycooking

Desserts

Pineapple Kesari is a delightful and aromatic Indian dessert made with semolina (sooji or rava), pineapple, ghee (clarified butter), sugar, and flavored with cardamom. It is a popular sweet dish in South Indian cuisine and is often served during festivals, celebrations, or as part of a special meal.

“Pineapple Keasari/Pineapple Kesari”

Table Of Contents

  1. About the ingredients for Pineapple Kesari
  2. Step by step instruction for pineapple kesari
  3. PIN

About the ingredients for Pineapple Kesari

  • Semolina (Sooji/Rava): It forms the base of the dessert, giving it a rich and grainy texture.
  • Pineapple: Fresh pineapple chunks or pieces add a sweet and tangy flavor, creating a delicious contrast with the semolina.
  • Ghee: Clarified butter is used for roasting the semolina, providing richness and a distinct flavor.
  • Sugar: Sweetens the dish, and the quantity can be adjusted based on personal preference.
  • Cardamom: Adds a warm and aromatic flavor to the dessert.
  • Water: Used to cook the semolina and pineapple mixture.
  • Saffron (optional): Saffron strands infused in warm milk can be added for a subtle flavor and a golden hue.
  • Nuts: Cashews, almonds, or pistachios are often used for garnish, providing a crunchy element.

Step by step instruction for pineapple kesari

Method:

* Peel of the Pineapple skin, discard the top and bottom, now peel of the outer layer to remove the thorns, Chop the pineapple to small bit sized pieces, make sure there is no thorns in the pieces..

* Heat the pan with ghee, roast the Cashew nuts and Raisins, roast till the nuts turn to golden color and raisin bulb up.. add in the “Roasted Rava/Sooji” to the pan..

* Mix them well in the ghee, put them in low flame, in the meantime boil 3 cups of water in a sauce pan, Add in the chopped Pineapple Pieces to the boiling water..

* Add a pinch of food color too.. bring the water to boil well..

* Make sure the flame is low, add the boiled water to the Rava/Sooji… Mix them well without forming the clumps..

* Stir the mix and cook till the rava/Sooji get cooked.. add a dollop of ghee to the pan..

* Here the ghee melted and mix them well.. now add in the sugar..

* Give a immediate mix, in this step the rava losses its consistency,stir continuously till the sugar melt and get set to the rava, they form mass like consistency, without sticking the pan they roll off, thats the correct time to off the falme..

Note:
* Use Roasted Rava/Sooji.. if you dont have the Roasted Rava/Sooji, Then Roast them in a pan with low heat till the aroma comes out..
* Make sure to add the sugar in the last step, otherwise the rava will not cook properly..
* Addition of ghee or oil, Keep your keasari non sticky..
* After adding the water, carefully cook them, clumps may form and they release some bubbles to absorb the water..
* Adding a crushed Cardamon is optional, i didnt use it here… 
* Adjust sugar to your choice..
* Can use Canned Pineapples too..

All done

 

Ready to Serve
“Pineapple Keasari/Pineapple Kesari”
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