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Pineapple Kesari
When it comes to cooking, my unplanned dishes will always turn out great 🙂 One such thing happened today.Prepared this pinapple kesari during breakfast that too without using any artificial colour or essence. It tasted better than the ones served at HSB(Saravana Bhavan) & A2B(Adyar Anandha Bha
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Take the chopped pineapples in a small vessel, add water, sugar and let them boil for about minutes 1/2 tbsp of 5 7
  2. Wait until the pinepapples are cooked. Donot drain the water
  3. Just take a spoonful of cooked pineapples and keep it separately. We might add them while serving
  4. Grind the remaining pineapple pieces to a fine paste
  5. Then heat ghee in a non stick frying pan and roast semolina for about minutes 3 4
  6. Once the rava turns slight brown in color you transfer semolina to a plate or any other vesselLet it cool can .
  7. In the same pan boil water and add a turmeric 2 cups of pinchs
  8. Let the water boil for sometime. Now add semolina to this boiling water slowly
  9. Keep stirring and ensure lumps are formed no
  10. Semolina will start getting cooked. At this stage add ghee,sugar and pineapple paste 2 tbsps
  11. Again start stirring the whole mixture
  12. Now sugar will be completely dissolved and you will get a nice pineapple aroma
  13. Sprinkle cardamom powder and turn off the stove
  14. Now heat ghee in a tadka pan
  15. Add cashew nuts and raisins. Once they turn golden brown remove them from heat
  16. Garnish pineapple kesari with raisins,cashews and pineapple chunks and serve while its hot : ) : )Points to remember :

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