Pineapple Kesari

Pineapple Kesari

Serves 15 adults 

Ingredients 

1. Pineapple pieces 1 kg

2. Rava/semolina/sooji 2 cups 

3. Sugar 4 cups

4. Cashews a handful

5. Raisins a handful

6. Yellow color or saffron a tiny pinch(optional)

7. Pineapple essence 1 tsp

8. Hot water 2 cups

9. Ghee 3/4 cup plus 4 tbsp

Method Of Preparation 

1. Remove the skin & core of the pineapple & chop it into bite size pieces.

2. Put these pineapple pieces in a bowl & add 2 cups of sugar in it. Mix it well & cover it & let it rest overnight or atleast 4-5 hours on the countertop.

3. After 5 hours or overnight resting, take 1 or 11/2 cups of pineapple pieces from the bowl & put it another bowl & puree the rest of the pieces. I got 4 cups of puree.

4. Add two tbsp of puree to the pineapple pieces which is in the other bowl & microwave it for about 2-3 minutes till the pieces turn soft & mushy. Keep the bowl aside. 

5. In a skillet, on a medium-low flame, dry roast the rawa/semolina till you get a nice aroma from it. Make sure you do not brown or burn the rava. Turn off the flame as soon as you start getting a nice aroma from it.

6. Into the same skillet on a medium-low flame, add 3/4 cup ghee. When it gets hot, add the cashews. When it turns golden in color, remove from the flame & then add the raisins. When they puff up, remove them from the ghee. Leave the ghee in the skillet itself.

7. In another pot add 2 cups of water & 2 cups of sugar & a pinch of yellow food color or saffron & place it on a gas stove &  stir till all the sugar in the water dissolves & let it come to a rolling boil & turn off the flame. 

8. In the same ghee(which you used to fry the raisins & cashews),add the dry roasted rawa & stir it continuously. Now the ghee will get coated on the rawa.

9. At this point, to the rawa/semolina, add the pineapple puree first followed by boiling water & cashews & raisins. As you add the puree & water keep stirring the rawa with your other hand so that the rawa doesn't form lumps. Stir well & cover & cook till all the water in the kesari evaporates. 

10. Open the lid & add the softened pineapple pieces(kept aside) & give it a stir. You may add 4 tbsp more of ghee to make it more tasty & flavorful. If you need to add more sugar you may add it now & mix it well. 

11. The ghee needs to be separate from the rawa, that is when you know that the kesari is done. 

12. Do not let the kesari cook too much & dry up. Turn off the flame when it's cooked well but still moist. It will thicken a while after cooking.

Notes 

1. If you feel you don't need to add the quantity of sugar mentioned above, then you may reduce it. If your pineapple is really sweet, then you will not need so much sugar.

2. You need to add water thrice the amount of rawa.

3. I got 4 cups of puree so I added only 2 cups of water. If you have only less puree, then increase the quantity of water. Always remember that the quantity of water should be three times that of rawa. If at all you feel that adding water thrice the quantity of rawa is a lot & if your making it for the first time, then add all of the puree & add one cup of water first & then if you feel you can add more, then add the other cup of water too. 

4. I added saffron strands to the water, you may add saffron to milk too but I personally don't like or suggest adding milk to kesari.

5. Adding pineapple essence is optional. If you just like the natural flavor & taste of pineapple, then you can skip the essence. 

6. I have added boiling water to the rawa. You may do it the other way round too. That is, adding rawa to boiling water. If your going to add rawa to the boiling water, then lower the flame before you add rawa & do not let the water boil for a long time.

7. Remember that the water needs to be hot when you add it to the rawa. Cold water will form lumps in the raw