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Pineapple Kesari

srividya76's picture
Kesari is a very easy dish that can be prepared quickly. Adding pineapple along adds extra flavour and its tanginess contradicts the swetness of the kesari. The cooked pineapple in the kesari can be relished by even toothless gums.
  Rava 1 Cup (16 tbs)
  Pineapple 1 Cup (16 tbs), finely chopped
  Sugar 2 1⁄2 Cup (40 tbs) (add 2 ½ cups if the pineapple is not sweet)
  Water 2 Cup (32 tbs)
  Ghee 1⁄2 Cup (8 tbs)
  Cashewnuts 50 Gram, chopped
  Black grapes 50 Gram, dried
  Cardamom powder 1 Teaspoon
  Saffron 1⁄4 Teaspoon (powdered)
  Pineapple essence 1⁄4 Teaspoon
  Kesari colour 4 Drop (saffron)

In 1 tbsp ghee fry the rawa on a low flame till a nice aroma comes and the colour changes. Remove it and place it in a plate and cool.
Add cashew and dried black grapes and fry them in 1 tsp ghee.
Cook pineapple in its own juice in a closed container for about 5 mts (or) on a medium flame in the gas for 5 min till they become tender.
Heat the water and sugar together in a pan and stir them continuously till sugar dissolves and the syrup becomes slightly sticky.
First add the cooked pineapple, mix well and then add the rawa completely in one stroke , and keep stirring to prevent lump formation.
Add the colour and spices now and the ghee little by little and stir well.
Add 1/4 tsp pineapple essence for a very nice flavour. When the kesari leaves the sides of the pan, remove and serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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