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Pineapple Kesari
Author: Sangeetha Priya
  • 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
  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.