Pineapple Kesari
A popular South Indian sweet pudding made with semolina, fresh pineapple chunks, and flavored with saffron.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 cup Rava (Semolina)
- 1 1/2 cups Sugar
- 1 cup Fresh Pineapple (finely chopped)
- 2 1/2 cups Water
- 1/2 cup Ghee (Clarified Butter)
- 10 pieces Cashew Nuts
- 1 tablespoon Raisins
- 1/2 teaspoon Cardamom Powder
- 1 pinch Saffron Strands(optional)
- 1 pinch Yellow Food Color(optional)
Instructions
- 1
Heat 1 tablespoon of ghee in a pan and roast the cashew nuts and raisins until golden brown, then set aside.
- 2
In the same pan, add another tablespoon of ghee and roast the rava on low flame until aromatic, ensuring it doesn't change color.
- 3
In a separate pot, boil 2.5 cups of water and add the chopped pineapple; cook for 5 minutes until the pineapple softens.
- 4
Slowly add the roasted rava to the boiling water and pineapple mixture, stirring constantly to avoid lumps.
- 5
Cover and cook on low heat for 3-4 minutes until the water is completely absorbed and the rava is cooked.
- 6
Add the sugar and the remaining ghee; stir well as the mixture will loosen up and become glossy.
- 7
Add the cardamom powder, saffron, and food color, mixing thoroughly until the kesari starts to leave the sides of the pan.
- 8
Garnish with the roasted cashews and raisins, then serve warm.
Nutrition per Serving
420
Calories
4g
Protein
68g
Carbs
16g
Fat
2g
Fiber
45g
Sugar
15mg
Sodium
Ratings & Reviews
No ratings yet
