Pineapple Rava Kesari / Semolina Kesari

Kesari is a very famous south Indian sweet made with rava / semolina. They are made on auspicious days or on any special occasions. They have a special place in the South Indian wedding menu. There are many versions of kesari and pineapple kesari is one of those. Pineapple gives a nice aroma to the sweet and the natural sweet in the fruit adds more taste to the kesari. Even banana can be replaced with pineapple.

Kesari is the best option if we have to prepare some sweet in a jiffy. As they require less ingredients and less time.

Ingredients:

Rava /Semolina – 1 ½ cup

Pineapple cubes – 5 to 6 pieces (make puree out of it)

Sugar – 2 ½ cups

Water – 2 cups

Ghee – ½ cup (or as required)

Kesari powder – a pinch (I used yellow colour) (optional)

Crushed cardamom – ¼ tsp

Cashews crushed – 1tbsp

Raisins – 1 tbsp

Method:

In a heavy bottom pan, heat 1 tbsp ghee.

Add the cashews and fry till they turn light brown along with raisin.

Remove them and keep aside.

In the same pan, add 1tbsp ghee and add rava to it. Fry till the rava get roasted well (approximately 5min)

In the meantime, add the water and kesari powder to a pan and bring them to boil.

Once the rava get roasted and turn light brown, slowly pour the boiled water to the rava stirring constantly.

Stir the rava for few seconds and add sugar.

Now pour the pineapple puree and the remaining ghee.

Stir the kesari till they start oozing out the ghee.

Add the cardamom and roasted cashew, raisin and give a quick stir.

Remove from fire and transfer to a bowl.

Note: For pineapple puree, blend the chopped pineapple into a fine smooth paste. No need to add water.         

         Be liberal in adding ghee to avoid sticky kesari.

         For weight watchers, replace the quantity of ghee with oil.

         The taste and texture of kesari depends on roasting the rava and quantity of  

         ghee/oil.