Pineapple Kesari Recipe | Melt in mouth Semolina Pudding

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I often make pineapple kesari, whatever the pineapples we get here is bit sour and lightly sweet and can’t except as tasty as the Indian varieties. So we feel hard to have it as it is and Kesari is one of the form to finish it up. Since Pineapple is peak during spring and summer I recently saw it in the Asian super market saying super sweet variety so I grabbed one, keeping kesari in mind :-). Coming to the recipe I don’t like the pineapple chunks in each and every bite of kesari, I always love the melt in mouth kesari

so I blend the pineapple slices and use that puree to make kesari always and it works perfect. I have updated the 2012 year post with better pictures and video tutorial. Do watch, try and add your feedbacks if you liked it.

Ingredients for Pineapple Kesari

White Sooji / Rava / Semolina – 1 Cup
Pineapple Puree – 3/4th Cup
Sugar – 1 Cup
Water – 1.75 Cups
Ghee – 1/4 Cup
Cashew/Raisins – 1 Tbsp
Cardamom  – 1/2 Tbsp or Pineapple Essence – Few Drops

How to make Pineapple Kesari

• Clean and slice the fresh pineapple, add 3 slices in a food processor and blend it in to a fine puree.
• Strain the unwanted particles using the sieve with large holes.
• Heat 1 Tbsp of ghee in a pan to fry cashews and raisins, remove them to a plate.
• In the same add another 1 tbsp ghee and saute the pineapple puree till it reduces in size and looks glossy and shiny.
• Once done add water 1.75 cups to it, if you like to have food color add it right now.
• I didn’t roast sooji if you like separately roast and add it to the well boiling water.

• Now add the rava in small portions, stir well.
• When the rava gets cooked add tsps of ghee if you like to.
• Once the kesari gathers on its own add sugar and cardamom powder.
• Stir for few more minutes till all the moisture goes off.
• Finally add the roasted cashews/raisins and serve.
• This is good to go when chilled in refrigerator as well.

Video Tutorial

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Pineapple Kesari

Author: Sangeetha Priya

Ingredients

• White Sooji / Rava / Semolina - 1 Cup
• Pineapple Puree - 3/4th Cup
• Sugar - 1 Cup
• Water - 1.75 Cups
• Ghee - 1/4 Cup
• Cashew/Raisins - 1 Tbsp
• Cardamom - 1/2 Tbsp or Pineapple Essence - Few Drops

Instructions

1. Clean and slice the fresh pineapple, add 3 slices in a food processor and blend it in to a fine puree.
2. Strain the unwanted particles using the sieve with large holes.
3. Heat 1 Tbsp of ghee in a pan to fry cashews and raisins, remove them to a plate.
4. In the same add another 1 tbsp ghee and saute the pineapple puree till it reduces in size and looks glossy and shiny.
5. Once done add water 1.75 cups to it, if you like to have food color add it right now.
6. I didn't roast sooji if you like separately roast and add it to the well boiling water.
7. Now add the rava in small portions, stir well.
8. When the rava gets cooked add tsps of ghee if you like to.
9. Once the kesari gathers on its own add sugar and cardamom powder.
10. Stir for few more minutes till all the moisture goes off.
11. Finally add the roasted cashews/raisins and serve.
12. This is good to go when chilled in refrigerator as well.

Recipe Notes

Cardamom powder is optional, you can use pineapple flavor instead. I am very much concerned about adding ghee so I added only 2 Tbsp on total. You can use canned pineapples instead of fresh ones. Also you can entirely skip pineapple puree and use essence if you don't have pineapples.

Note

1. Cardamom powder is optional, you can use pineapple flavor instead.
2. I am very much concerned about adding ghee so I added only 2 Tbsp on total.
3. You can use canned pineapples instead of fresh ones.
4. Also you can entirely skip pineapple puree and use essence if you don’t have pineapples.