I can't remember how many times I have made kesari at home. Everytime, when my hsuband has the sweet craving (that craving is there almost daily) and there isn't anything near to sweet to munch on, he will ask me to make kesari. Then the quantity I make will be very less. that is just one serving for two. When the whole of my neigborhood must be getting ready to hit the bed, I will be busy in the kitchen making kesari. When you are making in small quantities, its very easy, much easier than making upma, since no chopping involved here. On one such night, when I set out to make kesari, the pineapple on my kitchen caught my attention. I have heard of pineapple kesari a lot but never tried it. Decided it was pineapple kesari that day. Chopped the pineapple into bite sized pieces and used a cup of it for the kesari. I have heard many people cribbing at the thought of cutting a pineapple. I have never found it difficult. The remaining pineapple was used for making jam. I followed my usual way of making kesari with the addition of the pineapple chunks in it. I just increased the water and sugar quantity to make up for the addition of the pineapple.
You need
Roasted rava/semolina - 1 cup
Sugar -2 1/4 cups ( increase 1/4 cup more depending on the sweetness of pineapple)
Water - 2 1/2 cups
Yellow food color -a pinch. ( Can use turmeric powder too)
Ghee - 1/2- 1 cup
Cardamom powder - 1 tspn
I usually roast rava as soon as I buy them from store. If not roasted, dry roast rava till light pink. You get roasted rava too from the stores.
Heat a kadai, add measured water with a pinch of food color. When water starts boiling, add the pienapple pieces. After a minute or so, add rava and mix well. Let the rava cook and by then the water will be fully absorbed. Add sugar. The sugar will melt and the mixture will turn runny. Mix well and take care to break the lumps if any. Slowly add ghee at intervals. The kesari will take a glossy sheen and will leave the sides of the pan. It tastes beest when served cold. You can press it down on a greased plate and cut into desired shape while warm. Loved the hint of pineapple in the kesari.
Note: If you don't want to bite into the pineapple pieces, you can give a run in the food processor or mixer and then add for a smooth texture. You can add roasted cashews too.
I am sending this to Sanghi's FIL event which features Fruits for the current month
