Kesari is an easy to prepare and delicious to eat sweet. Pineapple flavor will enhance the taste of kesari. Normally most people use the pineapple essence, but the natural fruit juice will give extra taste and flavor for the sweet. In most of the south Indian functions, the food plate must have a variety of kesari. Here we see the mouth watering recipe.

Course : Sweet

Cuisine : South Indian

Recipe From : Author

Serves : Approximately 8-10 serves

Preparation time : 10 mins

Cooking time : 10 mins

Total time needed : 20mins

Ingredients :

* Pineapple – 1/2 fruit
* Rava / semolina / sooji – 1 cup
* Sugar – 1 cup ( you can use brown sugar also)
* Ghee (clarified butter) – 3-4 tblspn (If you wish, can add more ghee)
* Water – 2 1/2 cups
* Cashews – 15-20 nos ( Numbers are your wish)
* Golden raisins / Kishmis – 15-20 nos ( Numbers are your wish)
* Cardamom powder – 1/4 tsp ( 4 number of crushed cardamom can also be used)

Preparation Instructions:

1. Cut the pineapple into pieces and grind it with 1/2 cup of water.
2. Extract the juice by using a filter and keep it ready.
3. In a heavy bottom pan, heat a tablespoon of ghee and add the rava / sooji and roast it until the rava turns aromatic and keep it aside. Also make sure that the flame must be in medium low.
4. In the same pan, add 1 cup of pineapple juice and 2 cups of water and let it boil.
5. Add the cardamom powder and let it boil.
6. Once the water boils, keep the flame in low and add the roasted rava slowly by keep stirring to avoid the lumps. The rava will quickly intake water .
7. Once the rava intakes the water, immediately add the sugar and keep stirring it.
8. Add 2 tablespoon of ghee and mix well. It will attain the semisolid consistency and oozes out the ghee.
Then keep the pan aside.
9. In a small pan, heat a tablespoon of ghee and add cashews, golden raisins and fry it until the cashew turns light golden color and the raisins buldge.
10. Add the ghee roasted cashews and raisins to the cooked rava mix well.
11. Recipe is ready to serve.

Steps In Pictures :

1. Clean the Pineapple.

2. Cut the pineapple into pieces.

3. Add 1/2 of water.

4. Grind it finely.

5. Extract the juice by using a
filter and keep it ready.

6. In a heavy bottom pan, heat
a tablespoon of ghee.

7. Add the rava / sooji and roast it until
the rava turns aromatic.

8. Keep it aside.

9. In the same pan, add 1 cup
of pineapple juice.

10. Add 2 cups of water.

11. Add Cardamom powder.

12. . Once the water boils, keep the
flame in low and add the roasted rava
slowly by keep stirring to avoid the lumps.

13. Once the rava intakes the water,
immediately add the sugar and
keep stirring it.

14. Add 2 tablespoon of ghee and mix well.
It will attain the semisolid consistency and oozes out the ghee.
Then keep it aside.

15. In a small pan, heat a tablespoon
of ghee and add cashews,
golden raisins.

16. Fry it until the cashew turns
light golden color and
the raisins buldge.

17. Add the ghee roasted cashews and
raisins to the cooked rava mix well.

18. If you wish, You can add
one more spoon of ghee.

19. Recipe is ready to serve.

Note of the dish :

1. You can skip the pineapple juice and just add the pineapple essence, but do not forget to add one more cup of water.
2. You can just add the chopped pineapple while the water boiling to attain the pineapple flavor.
3. You can add food color to make the sweet more appetizing.