Friday, April 14, 2017

Pineapple Kesari Recipe | Pineapple Rava Kesari | Pineapple Sheera | Pineapple Kesari Bath

Happy Vishu and Happy Tamil New Year to everyone out there. Hope you all are enjoying the long weekend. I have not prepared any special items to celebrate this occasion since it is Good Friday. We were busy with the Good Friday rituals in the church and the day went peacefully. Before winding up the day, I thought to share a special recipe of Pineapple Kesari from my drafts. 
During my recent India trip, dad got us few fresh pineapples and it was very tasty. After having few slices of pineapple, I thought of making few dishes using it. I made this pineapple kesari for our special lunch during the church thiruvizha in my native. It came out very well and everyone liked it very much. My uncle (Jany's dad) was asking for a second serving of the kesari since he liked it. Check out my other Kesaris like Milk Kesari, Rava Kesari, Aval Kesari, Semiya Kesari and Wheat Flour Kesari as well. Also, check out the other pineapple recipes from the blog: Pineapple pachadi and Pineapple upside down cake.
Ingredients:
Rava/Semolina/Sooji - 1/2 cup
Sugar - 3/4 cup to 1 cup(see notes)
Pineapple – 1/2 cup(chopped)
Water - 1 and 1/2 cups
Ghee - 1/4 cup + 2 tbsp
Cashew Nuts - 10 to 15
Yellow food color - a pinch

Method:
1. Peel the skin of the pineapple and slice it into circular discs. Then remove the centre hard portion and chop it into fine pieces.
2. Dry roast the rava/semolina until nice aroma comes(until it is hot to touch). In a pan, add 2 tbsp of ghee and roast the cashews until it is golden brown.
3. Remove the roasted cashews from the pan and keep it aside. In the remaining ghee, add the chopped pineapple and saute for 5 to 7 mins until it is mashed slightly. Then add the 1 and 1/2 cups of water and bring it to rolling boil.
4. Now, sprinkle the roasted rava on the boiling water. Add the food colour at this stage and keep stirring it continuously in medium flame until the rava is cooked completely.(water will be absorbed completely at this stage)
4. When the rava is cooked well, add the sugar and the mixture will turn watery again. Add the 1/4 cup of ghee at a regular interval and keep stirring. Add the roasted cashew nuts as well. When the kesari starts leaving the sides of the pan and it is formed as one whole mass, switch off the flame.
Serve the yummy kesari when it is warm. It can be refrigerated for 4 to 5 days and it tastes better in the next day with the great pineapple flavour.
Points to remember:
  • Adjust the sugar based on the sourness of the pineapple. Mine was very sweet and hence I have added only 3/4 cup of sugar.
  • Before serving you can mix 2 tbsp of chopped pineapple pieces.
  • Adjust the ghee as per your need, however, try to use at least 1/4 cup.
  • Add the sugar only after the rava gets cooked.
  • You can add 1/2 tsp of crushed cardamom powder and roasted raisins as well.
Warm Regards,
Happy's Cook - Divya

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