Pineapple Kesari Recipe

Pineapple Kesari Recipe

AuthorAnkita
RatingDifficultyIntermediate

An Outlook on Pineapple Kesari Recipe

Dive into the pool of sweetness that comes along with the lip-smacking Pineapple Kesari with its shimmering golden yellow color and attractive crumbly texture with crunchy pineapple bites in between..

Pineapple kesari  is a dainty delicacy that originated from the Indian subcontinent and is is popular all over the world. This exotic dish is made of just a few ingredients like semolina, pineapple, ghee, saffron and sugar. It is one of the authentic dishes that the Indian Cuisine has to offer. It is an interesting variety of kesari that comes with a pineapple punch which adds color and flavor to the original kesari.

Pineapple kesari is one of the most popular sweets in the Indian weddings and it allures you with its shimmery golden yellow color and tantalizing fruit flavor. It is one of the top rated accompaniments for breakfast for any special occasion or festival and it is famous in the states of Karnataka and Tamil Nadu and it is also offered as prasad in several Indian temples. If you take a sneak peek into the gastronomic history of India, kesari and its variants like aval kesari, pineapple kesari, banana and mango kesari (from the North) and milk kesari have been in vogue since 18th century and became popular during the Maratha rule and then on it has slowly spread to other parts of the country.

Saffron and pineapple are the two main ingredients that make this dish so special and delicious. The flavors from these two items enhances the richness of the dish apart from giving a lusture to the pineapple kesari. The ripened pineapple fruit when sauteed with ghee and sugar with a pinch of salt attains the extraordinary taste that gives the zing to pineapple kesari. Saffron is yet another flavorful ingredient that is soaked in hot water or milk well before the preparation of Kesari, and the essence of saffron gets seeped into the milk fully and when it is blended with the pineapple kesari reaches its zenith ultimately.

Here is the recipe of  delicious pineapple kesari that can be prepared within minutes with just a handful of ingredients at home.

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pineapple kesari recipe
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients Required To Make Pineapple Kesari Recipe

 1 Cup Of Rava
 ¾ Cup Of Sugar
 ½ Cup Of Ghee
 1 tsp Cardamom Powder
 10 Nos Of Cashew Nuts
 10 No Of Raisins
 1 Pinch Of Saffron strands
 ½ Cup Of Pineapple
 1 Pinch Of salt
 2 Drops oF Lemon Juice
 Required Amount Of Water

How To Make Pineapple Kesari Recipe

Saok The Saffron
1

Take a few strands of saffron and soak it in a small cup of hot water and keep aside.

Chop And Saute The Pineapple
2

Peel off the skin from the pineapple and clean them well. Chop them into fine pieces and measure half a cup of chopped pineapple and keep it in a small bowl.

3

Place a thick bottomed wok in the stove and turn it on. When it is heated up tip in half a teaspoon of ghee and add half a cup of pineapple to it and stir in.

4

Tip in a pinch of salt and one or two drops of lemon to it and stir in. Then add a tablespoon of sugar and mix well.

5

Now add a little water and change the flame to low mode and pop the lid on and let it get cooked up for a while.

6

Just after two minutes open the lid and see that the pineapple chunks have softened. Take out the wok from the stove and keep aside.

Roast The Rava
7

Place a saucepan in the stove and tip in two tablespoons of ghee in it.

8

When it melts down, just add a cup of rava to it and start stirring.

9

Keep stirring in low flame continuously for three to five minutes approximately.

10

When it turns granular and aromatic, just transfer it to a bowl and place the pan again in the stove.

Roast The Nuts And Raisins
11

Tip in another tablespoon of ghee and roast the cashew nuts and raisins in low flame and when it starts turning golden brown immediately add two and a half cups of water and alter the flame to medium mode and let it boil for three minutes approximately.

Boil The Roasted Rava And Add Sugar
12

When it comes to a boil just add the saffron water to it and you will see the water turning yellow. Now add the roasted rava to the saucepan while stirring gently with the other hand.

13

Let the whole process be done in medium flame and keep stirring until the rava gets cooked up completely.

14

After a while the rava will start to thicken and at this stage just blend in the measured quantity of sugar and stir well.

15

The sugar will start to melt and the rava will get loosened slightly.

16

Keep stirring for a while until the sugar blends completely with the rava.

17

Here you add the remaining ghee and keep stirring. Within minutes the sweetened rava will gather like a whole mass.

18

This is the stage where you have to add the sauteed pineapple chunks.

19

Blend them well for a few minutes until it turns aromatic and at last add the roasted dry fruits and simmer.

20

Turn off the stove after five minutes approximately and transfer it to a serving bowl and serve hot, warm or chill depending upon your choice and preference along with a savoury like vada or pakora.

Tips & Tricks To Make Pineapple Kesari Recipe

  • The choice of rava is the most important step in making pineapple kesari. There are quite a few varieties of rava like bansi rava, sooji rava and Bombay rava. Bombay rava is granular and it is usually used to prepare kesari varieties and it is available at all Indian stores.
  • Always use fresh and ripe pineapple to make kesari as it tastes the best.
  • You can also soak the saffron strands in hot milk instead of water and add it to the kesari.
  • As mush as possible avoid artificial coloring agents and essences while it is quite easy and affordable to go natural apart from being healthy.
  • You can add a little more sugar (say a quarter cup) if you prepare it for kids and they may like it sweeter.
  •  And similarly if you prepare for elderly persons you can just reduce the quantity of ghee and sugar accordingly.
  • If you add the pineapple chunks as such towards the end, you may get a little sour taste and in order to avoid that we saute it with sugar and ghee at the beginning.
  • You can also add other dry fruits like pistachios, almonds and walnuts to garnish the kesari.
  • Pineapple kesari tastes the best when served warm and therefore you can microwave it for ten seconds approximately just before serving it.It can also be relished as a dessert for any parties along with ice-cream of any flavor preferably, vannila or butterscotch.

Ingredients

 1 Cup Of Rava
 ¾ Cup Of Sugar
 ½ Cup Of Ghee
 1 tsp Cardamom Powder
 10 Nos Of Cashew Nuts
 10 No Of Raisins
 1 Pinch Of Saffron strands
 ½ Cup Of Pineapple
 1 Pinch Of salt
 2 Drops oF Lemon Juice
 Required Amount Of Water

Directions

Saok The Saffron
1

Take a few strands of saffron and soak it in a small cup of hot water and keep aside.

Chop And Saute The Pineapple
2

Peel off the skin from the pineapple and clean them well. Chop them into fine pieces and measure half a cup of chopped pineapple and keep it in a small bowl.

3

Place a thick bottomed wok in the stove and turn it on. When it is heated up tip in half a teaspoon of ghee and add half a cup of pineapple to it and stir in.

4

Tip in a pinch of salt and one or two drops of lemon to it and stir in. Then add a tablespoon of sugar and mix well.

5

Now add a little water and change the flame to low mode and pop the lid on and let it get cooked up for a while.

6

Just after two minutes open the lid and see that the pineapple chunks have softened. Take out the wok from the stove and keep aside.

Roast The Rava
7

Place a saucepan in the stove and tip in two tablespoons of ghee in it.

8

When it melts down, just add a cup of rava to it and start stirring.

9

Keep stirring in low flame continuously for three to five minutes approximately.

10

When it turns granular and aromatic, just transfer it to a bowl and place the pan again in the stove.

Roast The Nuts And Raisins
11

Tip in another tablespoon of ghee and roast the cashew nuts and raisins in low flame and when it starts turning golden brown immediately add two and a half cups of water and alter the flame to medium mode and let it boil for three minutes approximately.

Boil The Roasted Rava And Add Sugar
12

When it comes to a boil just add the saffron water to it and you will see the water turning yellow. Now add the roasted rava to the saucepan while stirring gently with the other hand.

13

Let the whole process be done in medium flame and keep stirring until the rava gets cooked up completely.

14

After a while the rava will start to thicken and at this stage just blend in the measured quantity of sugar and stir well.

15

The sugar will start to melt and the rava will get loosened slightly.

16

Keep stirring for a while until the sugar blends completely with the rava.

17

Here you add the remaining ghee and keep stirring. Within minutes the sweetened rava will gather like a whole mass.

18

This is the stage where you have to add the sauteed pineapple chunks.

19

Blend them well for a few minutes until it turns aromatic and at last add the roasted dry fruits and simmer.

20

Turn off the stove after five minutes approximately and transfer it to a serving bowl and serve hot, warm or chill depending upon your choice and preference along with a savoury like vada or pakora.

Pineapple Kesari Recipe

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