Pineapple(Annasipazham) Kesari

Pineapple kesari is a delightful delicious Indian sweet recipe. It’s a very good evening time sweet. I normally like any type of kesari. But Pineapple rawa kesari is my fav. Though kesari is quiet famous dessert in all over India, especially in South India. I really enjoyed Pineapple kesari Bath in one of the restaurant's in Bangalore, Karnataka. Semolina (rawa) kesari is simple South-Indian dessert mainly prepared during festive and special occasions. Adding fruits make it even tastier and here’s one with Pineapple being our key guest ingredient. When I need a quick fix dessert recipe, I always resort to kesari – a semolina pudding with ghee, cashewnuts, and saffron. The ghee, nuts and saffron make this dessert exotic and special; but nobody will know you only spent 15 minutes making it!

Prep time	Cook time	Serves
15 mins	10 mins  mins	4 persons

 

 

Cuisine: Karnataka (Dessert)

 

Ingredients Pineapple chunks  -3/4  cup Rava(Semolina) – ½ cup Ghee  - ¼  cup Sugar – 1/4 cup or less Water – 1  cup  Cardamom -2 no’s (crushed ) Cashews –10 nos (whole ) Raisins -10 no’s Saffron threads –pinch

 

Method

1. Heat a heavy bottomed wok or saucepan with 1/4 cup ghee. Add cashewnuts and raisins. Fry on low heat till the nuts are golden. 2. Using a slotted spoon, remove the the cashews from the ghee and place in a bowl.In the pan with leftover ghee roast the rawa over low medium flame for 3 minutes or until it turns light golden brown.

2. When done, switch off and remove. (Do not over brown). Empty into a plate and keep aside.Meanwhile core the pineapple and cut them into small chunks and keep it ready. Stir the pineapple pieces along with the sugar and water. Cover and cook for a few more minutes.

3.  Boil the Sugar syrup for  1 minute. Keeping the flame over medium range, slowly add the roasted rawa and mix to avoid lumps. Stir thoroughly while adding simultaneously half of the fried nuts and raisins and half of the remaining ghee.

4. Cooking time will vary depending on how coarse your semolina is.Allow to cook for 3-5 minutes till all the water is absorbed and the rawa is fully cooked. Add saffron to this. Switch off the flame. This consistency will slowly turn soft and melty

5. Garnish with pineapple chunks, fried cashews and raisins. This dessert can be served either hot or cold.

Notes

• Saffron, raisins and any other toasted nuts are optional. A pinch of salt will always activate the sweet flavor.
• Pineapple juice adds a hint of fruity flavor to kesari, making it unique.
• Adding more ghee will make the texture very smooth and the kesari when scooped into your mouth
• Fresh pineapple chunks are being used for this recipe, you can also use canned pineapple along with the juice for this recipe.

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