Pineapple Kesari (pineapple suji ka halwa) is commonly served in marriages. It is a classic sweet dish prepared with rava and pineapple. I learn’t this from my mother who is an expert in making kesari. Many of you have tried my rava kesari (which is also my mother’s recipe) and have given me positive feedback. This is a fool proof recipe which even beginners can try with confidence. Now that Diwali is round the corner, you can prepare this dessert and share it with your friends and loved ones. Today we will learn how to make pineapple fruit kesari following this easy recipe with step wise pictures.
Dry roast rava slightly until it is hot to touch.
Heat a tsp of oil and fry cashew nuts on low heat until golden brown.
Cut pineapple, discard the skin and core. Chop the pineapple flesh into small cubes and keep it aside.
Heat the rest of the ghee and fry the rava in ghee for 2-3 minutes.
Let the rava get roasted slightly in ghee.
Now add the chopped pineapple and mix well.
Bring 1 1/2 cup of water to boil, add a pinch of food color or kesari powder in it.
Now add the boiling water to the rava, stirring continuously. Cook the rava on medium flame.
Once all the water has evaporated, add sugar. When you add sugar, the mixture will turn watery again.
Cook the rava well on medium or low flame.
When it starts leaving the sides of the pan (picture below) add fried cashew nuts,cardamom powder and switch off the heat.
As it cools it will thicken. This Kesari stays good at room temperature for 2 days and for nearly 4-5 days in the refrigerator. The second day it tastes even better with a nice pineapple flavor.
You can even make slices as shown below on the second day. Pack into a baking pan after preparing kesari, sprinkle or place cashew nuts on the top. Leave it to cool. Then you can cut it into slices.
Enjoy making this classic pineapple dessert this Diwali. Do not miss my lovely collection of Diwali Recipes
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