Pineapple Kesari, a best delicious sweet dish I often make especially during functions in my home. The flavour of pineapple brings a special taste. Pineapple usually has more of citric acid than sweetness. So to get rid of the citric taste, Sugar needs to be added which take away the citric nature from the fruit. I always prefer to make kesari with the natural flavour instead of adding kesar/color powder or pineapple essence. A scrumptious recipe to treat our guests...
How to get perfect Pineapple Kesari:
- Pineapple should be chopped and sprinkled with sugar and set aside for atleast 2 hours. This will take out the citric taste from pineapple
- Usually for sooji kesari, the ratio of sooji : sugar : water is 1:2:3. This the conventional measurements used for generations. But if you are not sweet tooth or don't want to add 2 measures of sugar, you can reduce the quantity of sugar
- If you are adding pineapple essence instead of real pineapple fruit pieces, then add only 3-4 drops or else the essence will overpower the flavor
- Do not over cook the kesari. Upon cooling the sooji will become more and more thicker so when the kesari starts to become thick, we can switch off the flame and let it cool down.
Recipe Card for Pineapple Kesari
Pineapple Kesari Recipe
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 223kcal
Pineapple Kesari Recipe is one of the easy and conventional kesari variety for any occasions. Sooji kesari is enriched with the rich flavor of pineapple. A very tempting Indian dessert which is very easy to make
Print Recipe
Ingredients
- 1 Cup Semolina (Sooji / Rava) 1 Cup - 250ml
- 2 Cups Sugar
- 3 Cups Water
- ½ Cup Pineapple Chopped
- ¼ Cup Ghee
- 10 Cashews
- ¼ teaspoon Cardamom Powder
Instructions
Preparing Pineapple
- Finely chop the pineapples and take it in a bowl and add 2 tablespoon of sugar and keep it aside for a minimum of 2 hours. If you plan to prepare pineapple kesari in the morning, you can chop the pineapples and add sugar and keep it overnight in fridge and then you can use that in the morning. The main reason for adding sugar with the chopped pineapples pieces is that to remove citric taste from the fruit. If we ignore this step, then the kesari will be tangy in taste.
Boiling Water
- In a pan, add 3 cups of water and boil the water. If you prefer to add kesar color powder, then you should add a pinch of kesar color powder(preferably yellow color) in water. But i have not used it. Remove the boiling water from flame and keep it ready
Roasting Cashews
- Add 1 tablespoon of ghee and cashew nuts to a separate pan and fry it till they turn mild brown color.
Cooking Sooji
- Add pineapple pieces and fry for 2 minutes. Now add semolina/ rawa and fry it for another 2 minutes till we get a good aroma
- Add the boiled water and stir the rawa nicely. You won’t get any lumps while adding hot water. Keep the flame low till it is cooked and becomes thick like upma
- Now add sugar to the pan. In this step, the beginners tend to panic because when the sugar is added, it gets dissolved and make the thick cooked rawa to again become thin in consistency. But no need to get panic, this is the nature of sugar.
- Mix the sugar-rawa mixture nicely to avoid lumps. Add cardamom powder and give a mix. Keep the flame in low and cover the pan and cook it for another 8 minutes. Intially when we see the kesari after 8 minutes, we may feel that kesari is still has not become thick. But when we allow it to cool off for 1 hour, I am sure, that it would get a thicker and correct consistency. Finally before removing from flame, add remaining ghee and mix well and remove from flame
- The scrumptious Pineapple Kesari is ready to serve. While serving, slightly warm the kesari and serve hot.
Video
Notes
- If you like to add pineapple essence, then we need to add it in while the sooji is getting cooked. The essence add more flavour and aroma to the kesari, but it is optional. Without essence itself, we would surely get the natural essence of pineapple in the kesari
Nutritional Info
Nutrition Facts
Pineapple Kesari Recipe
Amount Per Serving (100 g)
Calories 223
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 42g14%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- Finely chop the pineapples and take it in a bowl and add 2 tablespoon of sugar and keep it aside for a minimum of 2 hours. If you plan to prepare pineapple kesari in the morning, you can chop the pineapples and add sugar and keep it overnight in fridge and then you can use that in the morning. The main reason for adding sugar with the chopped pineapples pieces is that to remove citric taste from the fruit. If we ignore this step, then the kesari will be tangy in taste.
- In a pan, add 3 cups of water and boil the water. If you prefer to add kesar color powder, then you should add a pinch of kesar color powder(preferably yellow color) in water. But i have not used it. Remove the boiling water from flame and keep it ready
- Add 1 tablespoon of ghee and cashew nuts to a separate pan and fry it till they turn mild brown color.
- Add pineapple pieces and fry for 2 minutes. Now add semolina/ rawa and fry it for another 2 minutes till we get a good aroma
- Add the boiled water and stir the rawa nicely. You won't get any lumps while adding hot water. Keep the flame low till it is cooked and becomes thick like upma
- Now add sugar to the pan. In this step, the beginners tend to panic because when the sugar is added, it gets dissolved and make the thick cooked rawa to again become thin in consistency. But no need to get panic, this is the nature of sugar.
- Mix the sugar-rawa mixture nicely to avoid lumps. Add cardamom powder and give a mix. Keep the flame in low and cover the pan and cook it. Intially when we see the kesari we may feel that kesari is still has not become thick. But when we allow it to cool off for 1 hour, I am sure, that it would get a thicker and correct consistency. Finally before removing from flame, add remaining ghee and mix well and remove from flame
- The scrumptious Pineapple Kesari is ready to serve. While serving, slightly warm the kesari and serve hot.
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| Pineapple (Annasi pazham) Kesari |
Note:
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- If you like to add pineapple essence, then we need to add it in step 8 and mix well. The essence add more flavour and aroma to the kesari, but it is optional. Without essence itself, we would surely get the natural essence of pineapple in the kesari
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| Pineapple (Annasi pazham) Kesari |
