My In-Laws love pineapple flavor a lot and sometimes they ask me to include pineapple essence in cakes instead of vanilla. My MIL always have the pineapple essence at her kitchen and add it whatever the dish it can be used. Also, point to give, she is expert in making perfect kesari. I love her pineapple kesari which I never tasted before. She only adds pineapple essence, but it tastes too good to mention.
I learnt to make perfect kesari from her and I prepared it with pineapple fruit and also added pineapple essence when they come over here last week. It tasted heaven. Got a positive feedback from them and it made my day.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Semolina / Rava - 1/2 cup
Pineapple - 1/2 cup, finely chopped
Sugar - 3/4 cup
Green Cardamom - 2 nos.,
Water - 1 and 1/2 cups
Pineapple essence - few drops
Cashew nuts - 2 tablespoons
Raisins - 1 tablespoon
Ghee - 2 tablespoons
Yellow food colour - a small pinch
Saffron strands - few, for garnishing
1) In a thick bottom pan, heat a tablespoon of ghee.
2) Add cashew nuts and raisins. Roast till the cashews become golden brown and raisins become pulpy. Transfer to a plate.
3) Add rava to the same pan and roast in the medium flame till it turns to nice golden colour. Take extra care not to brown the rava at this stage. Transfer to a plate.
4) In the same pan, add water, pineapple chunks and food colour. Mix well. Bring it to boil.
5) Reduce the flame and add rava with one hand and mix simultaneously using other hand. Stir well to avoid any lump formation. Stir continuously till the rava gets cooked well.
6) Make a powder of cardamom with little sugar. Add it to the pan along with remaining sugar. Stir well again and make sure there are no lumps of rava.
7) Cooked rava becomes watery again due to added sugar. Continue cooking. When the mixture is slightly thick, add ghee, cashews and raisins. Mix well.
8) Add few drops of pineapple essence if using and turn the flame off immediately.
9) Garnish with saffron strands and Serve hot.
1) Water quantity is given for coarse semolina. You can also use fine semolina for the same water quantity but the kesari becomes little watery. Don't worry. It becomes thick when it cools down.
2) Add more ghee for nice texture, taste and flavor.