Sunday, October 01, 2006

Pineapple kesari

Kesari is a very easy dish that can be prepared quickly. Kesari can also be made with fruits just to add extra flavor. I chose pineapple, as its tanginess contradicts the sweetness of the kesari. Sometimes I also make this with mango pulp. This will be my dish for JFI-ghee event.


Fine rawa - 1 cup
Sugar - 1.25 cup
water - 1.25 cup
crushed pineapple - 1/2 cup
pineapple syrup (from tin) - 1 cup
ghee - 2 tbsp
lemon yellow color - little
cardamom powder - 1/4 tsp
cashews & raisins - to taste


Heat one table spoom ghee in a deep frying pan. Fry cashews, raisins and remove from ghee. Remove it and keep it aside. Fry rawa in that ghee itself for one minute till it turns color and the raw smell goes. Remove from the pan and keep seperately. Heat water, pineapple syrup, sugar together in that pan. Add color and when sugar is dissolved completely and it starts boiling add fried rawa. Keep stirring constantly till it forms a thick mass. Add the remaining ghee and crushed pineapple and keep stirring continuously. When it doesnt stick to wet hands and gets a shine remove from fire. Mix fried cashews and raisins and serve hot ot cold. I like mine served hot.


Foodie's Hope said...

Love pineapple kesari bhath!! Looks good!!

Lera said...

me too, love pineapple combo rava kesari a lot..

Prema Sundar said...

Nice one.. Sometimes my mom used to add pineapple essence too.

Deepz said...

thanks asha, lera and prema.

Krithika said...

looks delicious. thanks for sharing

Deepz said...

thanks krithika.