Semolina cooked with lots of ghee, sugar and is mixed along with pineapple chunks which adds in the rich flavour to the dish.
Pineapple Kesari Recipe is one of the most common, traditional dishes in Karnataka. The Kesari Bhath is a must during weddings for breakfast. It is simple to make and taste delicious.
My dad makes kesari at my home. Better than any of us. So made him do this when he is here with me in Canada. He said it is all about measurements. So use the exact measurements to make it as good as it tasted. Also only if you use this much of ghee, it will taste good. If not it will be little dry but that’s your wish. If you want to eat after few hours its made, just warm it a bit and it will get back to this texture.
Other favourite dessert recipes: Gulab Jamun, Palkova, Basundi
Ingredients
Directions
- To begin making the Pineapple Kesari, soak the saffron in a tablespoon of normal water and keep aside.
- In a pan, add 2.5 cups of water to a brisk boil. Let it boil super good.
- Heat a tablespoon of ghee in a pan over medium heat. Add the cashew nuts and allow it to roast until crisp and golden brown. Add the raisins and sauté until it puffs up and turn off the heat. Keep this aside.
- In the same pan, add some ghee with rava and roast in medium heat. Roast for at least 7-8 minutes. Stay close to it and watch as you sauté them.
- Add the pineapple puree, pineapple slice, saffron (with water) and mix well.
- Then add the boiling water to it and mix well. Keep stirring continuously as you add the water so no lumps form. Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly.
- Keep stirring for at least 5 minutes until you notice the Kesari leaves the sides of the pan.
- Add sugar and ghee to it. Mix well and this time for 3-4 minutes and it will form into a nice consistency.
- Once done, stir in the cardamom powder, roasted cashew nuts and raisins and mix well.
