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March 10, 2016

Pineapple Kesari I From My Home Kitchen turns 6 !!!

From My Home Kitchen turns 6 !!!! I definitely can't believe it has been 6 long years since I had started the blog. I should really thank everyone who motivate me to keep the blog running. When I hardly posted anything for a long time, everyone I met would ask me about my blog. I feel really happy about the interest the people around me show on the blog. I would love to blog often but sometimes I become too lazy. I'm planning to post regularly this year, let me see how far I will go with this resolution.

Pineapple Kesari is an easy sweet that can be prepared in a jiffy. The recipe is very much similar to the original kesari recipe apart from the addition of pineapple. Usually this kesari is served in yellow color but when I was ready to prepare the dish I could not find it in my pantry so just managed without it. Taste wise being a pineapple lover I liked it a lot. Do try and let me know how it turned out. Thanks again for all the love and support for the blog !!

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 4


Rava/Semolina - 1/2 cup
Sugar - 1/2 cup
Water - 1 1/2 cup
Pineapple Chunks - 1/2 cup
Cashews - 8 - 10 no
Raisins - 5 - 8 no
Yellow Food Color - 1 pinch (optional)
Ghee - 3 tbsp
Cardamom Powder - 1 pinch

  • Break the cashews into small pieces.
  • Measure the rava, sugar, water and keep them ready.
  • Mix one pinch of the yellow food color in 1 tsp of water and keep aside.
  • In a non stick pan, heat 1 tsp of the ghee and fry the cashews until it turns golden brown.
  • Next in the same pan fry the raisins until they are bulged. It takes only few seconds.
  • In the same pan next add 1 tbsp of ghee, rava and roast until aroma rises, roughly 3 - 4 minutes in medium flame.
  • In parallel, add the water to a vessel and when it starts to boil add the pineapple chunks and boil for about 5 minutes so that the pineapple will become soft.
  • Add the boiling water along with the softened pineapple to the roasted rava and stir continuously to avoid lumps.
  • The rava will absorb all the water quickly keep stirring. At this stage add the food color.
  • When the rava is cooked, add the sugar and stir. Slowly start adding the remaining ghee while stirring.
  • The sugar melts and will help the rava to cook further.
  • Next add the cardamom powder, fried cashews, raisins and stir until the kesari leaves the sides forms a big mass. Switch off the stove and serve warm.
My Notes
  • Add the sugar only after the rava is cooked. This helps to get the right consistency.
  • Adjust sugar according to your preference. If you like extra sweetness add 1 or 2 tbsp of more sugar.
  • Yellow food color is the most used color for this dessert. I did not have yellow food color handy so I just used very little orange food color.

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