Saturday, March 3, 2012

Pineapple Kesari

If you ever attended weddings or receptions in chennai, you would've definitely tasted pineapple kesari.
It's my all time favorite kind of kesari..sweet and delicious with a little hint of sourness from the pineapple..literally melts in your mouth..
Rava/Sooji - 1 cup
Crushed Pineapple (in sugar syrup) - 1 can
Sugar - 1 cup
Water - 2 cups
Cashews - 10 nos
Golden raisins - 10 nos
Ghee - 1/4 cup
Yellow food color - 1/4 tsp

  1. Dry roast rava in a pan until slightly brown and keep aside.
  2. In the same pan, heat some ghee and roast cashews and raisins until golden brown and keep aside.
  3. Drain the pineapple from the can, add 2 cups water and bring it to a boil in a pan. 
  4. Add sugar and as soon as the sugar dissolves, add shoji and mix and let it get all cooked through.
  5. Add the roasted cashews and raisins, remanning ghee and mix. Remove from heat and let it cool.  

I used the dole crushed pineapple can. The reason I suggest pineapple in sugar syrup is because that will take the sourness of the pineapples out. If you use the one without, you can still taste the sourness in the kesari.