Nov 21, 2013

Pinapple Kesari

I always wanted to try pineapple kesari, which has been my breakfast dessert (absolutely YES!!!) since my childhood days. My dad used to bring me pineapple kesari on every Sunday from a local fastfood chain and have resorted to it since then. 

Until recently I decided to make this dessert for Sunday's lunch. So gave my first attempt in making this kesari which ended up disastrously because I added milk in the preparation while I completely forgot that pineapple is acidic and it belongs to citrus family of fruits. When milk was combined with pineapple, it started to curdle (well that's kitchen chemistry lesson for me !! ). Immediately I started making next batch of kesari and the end product was delightful.


1 cup of Semolina (sooji or rava)
1 cup of Pineapple, finely chopped
3/4 cup of Sugar
6-8 Cloves
1/2 cup of Ghee
pinch of Saffron
1/4 cup of Cashew nuts
2 tsp of Raisins
1 1/2 cup of Water


  • In a sauce pan, roast semolina in medium heat. When it starts changing to light brown color, remove from heat and transfer it to a plate

  • Add a 1/2 tsp of Ghee, cashew nuts and raisins. Saute until cashew-nut turns to golden brown. Then transfer the contents to the same plate

  • Now add another tsp of ghee, then add pineapple. Saute until it becomes soft

  • Add sugar, water, saffron, cloves and bring it to boil

  • Now return rava and fried dry fruits to the saucepan by adding slowly

  • Add remaining ghee and mix well without forming lumps. Cook on low heat for 5-8 minutes

  • Serve hot

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