Pineapple kesari is a delicious South Indian dessert made with semolina (rava/sooji), pineapple, sugar, ghee, and flavored with cardamom and saffron. Here’s a recipe to make it at home
Ingredients:
1 cup semolina (rava/sooji)
1 cup chopped pineapple
1 cup sugar
1/2 cup ghee
2 cups water
A pinch of saffron strands
1/2 teaspoon cardamom powder
A handful of cashews and raisins (optional)
Instructions:
In a pan, roast the semolina on medium-low heat until it turns golden brown and aromatic. Keep stirring constantly to avoid burning it. Once done, transfer it to a plate and set it aside.
In the same pan, add ghee and let it melt. Then, add the cashews and raisins (if using) and fry them until they turn golden brown. Once done, remove them from the pan and keep them aside.
In the same pan, add the chopped pineapple and sauté it for a minute or two until it turns slightly soft. Then, add 2 cups of water and let it cook for a few minutes until the pineapple is completely cooked and soft.
Next, add the sugar and stir until it dissolves completely. Add a pinch of saffron strands and cardamom powder and mix well.
Now, slowly add the roasted semolina into the pan while stirring continuously to avoid lumps. Keep stirring until the kesari starts to leave the sides of the pan and becomes thick.
Finally, add the fried cashews and raisins (if using) and mix well.
Turn off the heat and let the pineapple kesari rest for a few minutes.
Serve the warm pineapple kesari in bowls and enjoy!
Note: You can adjust the amount of sugar according to your taste preference. You can also add a few drops of pineapple essence for a stronger pineapple flavor.
