Pineapple Kesari is a South Indian delicacy and is one of my favorite sweet dish. I am sure that this Kesari will delight and surprise everyone with its Pineapple Chunks and flavor.
Semolina (Rawa) – 1 cup
Pineapple Cubes – 1 ¼ cup
Sugar – 1 cup
Water – 2 ½ cups
Ghee – 4 tbsp
Salt – one pinch
Cashew Nuts – as required
Yellow Food Color – 2 to 3 drops
Peel the Pineapple. Cut and remove the hard center piece. Chop the Pineapple into small pieces. Heat the Pineapple along with Sugar in a pan till the Sugar melts. Keep aside.
Heat one tbsp of Oil in a pan. Roast the Cashew Nuts in it till they turn golden brown. Transfer to a plate.
Add 2 more tbsp of Ghee into the pan. Allow to become hot. Roast the Rawa well in this Ghee in medium flame. Simultaneously, boil 2 ½ cups of water in a vessel.
Add this water to the Rawa carefully since it is likely to splutter and splash.
Add a pinch of Salt and the Yellow Food Color. Mix well. Stir cook for a couple of minutes till the water is absorbed by the Rawa. Cover the pan with a lid and simmer for 3 to 4 minutes in low flame.
Add the Pineapple with the Sugar. Add a tbsp of Ghee.
Mix them well. Keep stirring to avoid formation of lumps. Switch of the flame once the Kesari becomes thick.
Transfer to a serving bowl. Serve it warm or cold.
Choose ripe and sweet Pineapples.
Vary the Sugar quantity depending on the sweetness of the Pineapple.
You can avoid Food Color. Instead, use a pinch of Turmeric Powder to get the color to the dish.
Add more Ghee if required.
Please take care while adding the hot water to the Rawa.