Semolina (rava) kesari is simple South-Indian dessert mainly prepared during festive and special occasions. Adding fruits make it even tastier and here’s one with Pineapple being our key guest ingredient.
Pineapple Kesari / Rawa Kesari / Kesari Bhath / Fruit Kesari / Kesari / Sujji / Rava / Sooji / Soji
|½ cup||Semolina (rava)|
|¼ cup||Ghee (for kesari)|
|2 teaspoons||Ghee (for roasting)|
|1 cup||Water (exact measure) (Add 1/2 cup extra if the pineapple is tough)|
|1 cup||Pineapple (Finely chopped)|
|2 nos||Cardamon (crushed)|
|3 pinch||Kesari colour (yellow food colour)|
Heat a non-stick tawa, add 3 tbsp ghee and fry cashews till golden and remove only the nuts retaining the ghee. (Raisin can be added at this stage along with cashews but I personally don’t prefer raisins for this recipe, as there’s already a fruit included and adding raisins makes it odd with pineapple chunks while eating, choose if you like it that way.) In the pan with leftover ghee roast the rava over low medium flame for 3 minutes or until it turns light golden brown. When done, switch off and remove. (do not over brown) Meanwhile core the pineapple and cut them into small chunks and keep it ready, retain the juice from the fruit which can also be used along with the pieces. Heat water along with sugar, cardamon crushed, pineapple chunks and juice. Let it come to a rolling boil and bring down the flame to medium and let it cook until the pineapple pieces cook well. (2 minutes, approx) When pierced with a knife the chunks should split or when pressed should feel mushy. When this syrup is ready, add the food colour and mix well. Keeping the flame over medium range, slowly add the roasted rava and mix to avoid lumps. Let it cook for few minutes or until the water slightly disappears, turning to a thick mass. Now add the cashew and slowly add ghee as you stir. This consistency will slowly turn soft and melty… ghee separating from the raw(indication its done), switch off.
Serve 3 to 4 adults
Saffron, raisins and any other toasted nuts are optional.
A pinch of salt will always kindle the sweet flavor.
Above mentioned measures for sugar and ghee is a must for this recipe to turn good. Adding more ghee will make the texture very smooth and the kesari when scooped into your mouth will slide through without even you making an attempt. Cutting down on the ghee will make the kesari very hard like a cake.
When using fresh pineapple – try using sweet and juicy fruit. If your pineapple is less sweet and kind of raw then cook the pineapple with the sugar to infuse the sweetness. Do not boil the sugar syrup for long time as it will not cook the rava. As soon as you see the first boil, reduce the flame and cook the rava.
Try chopping the pineapple into fine pieces for them to cook and blend with the rava. You may also give one pulse in your mixer.
Usually is 1:2 ratio rava water measure but if the pineapple is not juicy then add 1/2 cup extra.
Fresh pineapple chunks are being used for this recipe, you can also use canned pineapple along with the juice for this recipe.
Alternate method: If your pineapple is really sweet then bring just the water and pineapple to a boil, add the rava and cook them till soft (once it gets cooked you should not see any creamish specks or white spots) . Add the sugar after the rava gets cooked completely.