Pineapple Pudding / Kesari
Ingredients
Fresh Pineapple cut into small pieces 1/2 Cup
Sooji/ Rava/Semolina 1 Cup
Sugar 1.5 Cups
Yellow food colour A Pinch/ Few drops
Cardamom Powder A Pinch
Cashew 10 Nos
Ghee 3 Tablespoons
Preparation
1
Preparation Method
2
Heat a pan and add a tablespoon of ghee. Fry the cashew till it turns to light brown colour. Keep it aside.
3
In the same pan add the cut pineapple pieces and fry for 2 minutes.
4
Add sooji/Rava and roast for 2 more minutes.
5
Meantime in another vessel boil around 3 cups of water and add little yellow food colour.
6
Add the hot water to the sooji and pineapple mix and stir well.
7
Keep stirring, until the sooji gets cooked and the water gets evaporated.
8
Add sugar and mix well and keep stirring for 3 – 5 minutes by adding ghee little by little.
9
Turn off the flame once it reaches the consistency where it does not stick on to the pan.
10
Add the fried cashews, mix well and transfer to the bowl for serving.
.
About
I remember tasting pineapple kesari for the first time in one of the weddings. Ever since I tasted, this has been added up in my favorites. I just love the pineapple flavour. In this recipe I did not use any essence. Instead I used fresh pineapple cut into fine pieces. Though the flavor is mild, the taste was awesome.
Added:
Wednesday, June 5, 2013 - 11:38am
