Pineapple Kesari | How to make Pineapple Kesari | Celebrating a million hits!

Pineapple Kesari

A million pageviews hits and a million reasons to be happy. The first million is indeed special and I was super excited and wanted to pass a you all a big thank you by making this lovely Pineapple Kesari. Every special occasion calls for something sweet and today was no exception. I still remember the first 100 hits I reached, back then that was huge, now I find the first million huge :-) sure the future does look shiny and bright like this kesari. I would like to thank you all for all the support, love, care and concern that you have showed towards me and my blog. No words can describe how I feel today and I am really short for words, totally. 

Thank you!

Pineapple kesari is a definite sweet that you will find in South Indian/ Tamil marriage dinner table. This ghee sweet is totally easy and simple to make with fresh pineapple pieces with a distinct pineapple taste that make it so heavenly. I had earlier posted Anandha Bhavan style Rava Kesari, which is one of the popular posts in blog till now. This Pineapple Kesari cannot be compared to that as both recipes are unique and hold a special place in my heart and tummy ;-). Now lets move on the recipe.

Fruit Kesari recipe

How to make Pineapple Kesari

PINEAPPLE KESARI RECIPE

Recipe - Own
Serves - 4 
Prep time - 5 mins
Cook time - 6-8 minutes

Ingredients

White rava / sooji / semolina (course) - 1/2 cup
Pineapple chunks - 1/2 cup (small bite sized pieces)

Ghee - 4 tbsp ( use a good quality & fragrant Indian Ghee)

Cashew - 8, chopped

Raisins - 10

Boiling water - 2 cups

Sugar - 1/2 - 3/4 cup

Yellow food colour - a pinch (do not add more than this)

Pineapple essence - 2 drops (do not add more than this)

Method

step by step process to make pineapple kesari

• In a wide non stick pan heat 1 tbsp ghee and fry the chopped nuts until golden, drain excess oil and keep in a plate, next fry the raisins wait until they puff, drain excess oil and set aside
• In a pan boil water cook the pineapple chunks for few minutes, in the mean time roast the rava, make sure the water is nice and hot, ready to be used once rava is roasted
• Add 2 tbsp of ghee to the pan and fry the rava/sooji in medium-low flame for 5-7 minutes until the rava is bit golden and changes colour yet fragrant, stirring frequently (Take care not to burn / brown the rava)
• Slowly add the boiling water to the roasted rava and stir frequently to avoid lumps, mix well, add food colour and flavouring now (if using) and let it cook, you can use a lid to cover the pan. This would take 3-4 minutes to get cooked.
• Now add sugar to the rava and toss continuously until the sugar melts and mixes well with the cooked rava, make sure that the rava is fully cooked before adding the sugar.
• Add ghee and mix well, garnish with the fried nuts and raisins

Serve warm and enjoy

Easy Pineapple Kesari

Cooks Wisdom

Tip 1

1. Be liberal in using ghee, frying rava with ghee really gives the taste and fragrance to this kesari

Tip 2

2. use only a pinch of yellow food colour and 2 drops of pineapple essence, it gives a mild colour and fragrance to the kesari

Tip 3

3. Make sure you roast the rava in medium- low flame and keep stirring continuously to avoid the rava from getting burnt

Tip 4 

4. Adding boiling water to the rava results in evenly cooked rava, avoids lumps 

Tip 5

5. Use a good quality and fragrant ghee for ultimate tasting kesari, this recipe purely depends on ghee for its flavor

Tip 6

6. Since I have not used milk the shelf life will be for 2 days you can store excess in refrigerator and later reheat and serve hot/ cold

LEARN HOW TO MAKE

ANANDHA BHAVAN RAVA KESARI