Pineapple Kesari PRINT
- YIELD: 3 servings
A popular traditional dessert in South India made with cream of wheat, sugar and clarified butter. It is irresistible and melts in your mouth! I learned this recipe from my mom who is a great cook!
|Sooji/Rava/Semolina/cream of wheat-½ cup|
|Ghee(clarified butter)-2 tbsp|
|Saffron-a few strands|
|Pineapple pieces chopped finely-¼ cup|
|Chopped nuts(almonds, cashews)-1 tbsp|
|Food color(any color)-a pinch(I used pink)|
Soak saffron in warm milk.
In a vessel, bring water and pineapple pieces to a boil.
In a pan, melt butter and make ghee. Roast nuts and raisins in ghee and transfer the mixture to a bowl. Return the pan to stove. Roast rava on low flame for 5-6 minutes. Add cardamom, saffron-milk, boiling water(with pineapple pieces) and food color. Keep stirring while pouring hot water to avoid lumps. Cook for a minute. Add sugar. Stir well and cook for 2 minutes. Add half of the ghee+nuts mixture and mix well.
Before serving kesari, top it off with remaining ghee and nuts.