Pineapple Kesari Recipe | Pineapple Kesari
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Pineapple Kesari is a delectable sweet made with rava and pineapple chunks. Pineapple Sheera or Pineapple Sooji halwa by whatever name you call, the taste and flavour cannot be explained by words. It is very famous in all over in South Indian states, especially in Karnataka as Kesari Bath. It is a must in all the important occasions, and here in Bangalore they give as prasadam in temples.
Recipe Cuisine: South Indian | Recipe Category: Sweet
Preparation + Cook Time: 30 minutes | Serves: 3 to 4
- Rava (sooji) – ½ cup
- Pineapple pieces – 1/4 cup
- Sugar – 3/4 cup
- Water – 1 1/2 cup
- Pineapple essence – 2 drops (optional)
- Yellow food colour – 1 pinch (optional)
- Cashews / Rasins – 10
- Ghee – 3 tblsp
1. Roll boil water in a vessel, add pineapple pieces and a pinch of food colour. Let it boil for 5 minutes until the pineapple turns soft.
2. If desired, add 2 drops of pineapple essence and switch off flame. Fry cashew rasins in a pan with a tsp of ghee and keep by side. In the same pan, roast rava with little ghee until it turns golden brown but don’t burn it.
3. Now pour the boiling pineapple water to the rava and stir well in low flame. It splutters too much so be careful. Cook the rava until it turns soft.
4. Add sugar little by little so that no lumps are formed. Now the mixture starts to loosen and stir again with added ghee at regular intervals. Finally add cashews and rasins. Mix well in medium flame until the kesari leaves the sides of the pan.
Yummy pineapple kesari is ready.
1. If you want the natural flavour of the pineapple in the kesari skip essence.
2. You can also replace food colour and add saffron threads soaked in warm milk.
3. If your pineapple is too sweet, reduce the sugar level.
4. Always roast rava in ghee, which gives added flavor. Also don’t burn the rava while roasting or else it gives bitter taste.
5. Don’t add sugar before the rava is cooked or else it becomes sticky.
6. Add ghee generously, which gives nice flavour and melt in mouth texture.
7. You can also use canned/tinned pineapple where boiling is not needed, but fresh ones tastes better.