Sunday, October 5, 2014

Pineapple kesari /Pineapple semolina pudding

Here is a delicious pineapple infused kesari that I made to sweeten our Navarathri  celebration. Though it is called a kesari, which means saffron, this recipe doesn't use kesari.The yellow color is ob obtained through using pureed ripe pineapple. But if you want a more vibrant yellow you can use saffron or even food color.
Rava / Semolina - 1 cup 
Sugar -1&1/2 to 2 cups 
Pineapple- 1 cup 
Raisin- 1/4 cup (optional)
Cashew nuts- 1/8 cup (optional)
Ghee-1/4 cup 
Vegetable oil- 1/4 cup
Pineapple essence (Optional)- 2 drops 
Salt A pinch 
Water- 2 & 1/2 cups 

Cut pineapple into fine pieces. Puree half of the pineapple into fine paste,set aside. Heat a pan with ghee and oil and if you are using cashew nuts and raisins saute them till cashew turn golden and raisins turn plump. Remove and set aside  Add the rava and roast until the raw smell goes off. 
Add hot water  to the roasted rava along with the salt.  Mix well till all the water is mixed in well
Cook covered for 4 minutes or until done in low flame. 
Add sugar and color and essence if using. Mixture will turn watery again.
Add the pineapple and the puree. Keep mixing until the kesari starts leaving its sides. Mix in the cashew and raisins if using transfer to the serving bowl.


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