This Indian pudding is simply delicious and aromatic loaded with Ghee, flavoured with juicy pineapple bits and laced with the most expensive spice in this world, Saffron.
By Sia Krishna
With little preparation and little devotion, it is breeze to cook this mouth watering and divine Pineapple Kesari or Pineapple and Semolina Pudding to please everyone’s palette and soul. This Indian pudding is simply delicious, aromatic and flavourful loaded with Ghee, flavoured with juicy pineapple bits and laced with the most expensive spice in this world, Saffron. Kesar means saffron in Hindi and hence the name Pineapple Kesari as it is saffron which not only gives that beautiful golden colour but also flavour to this pudding.
This recipe comes straight from my lovely mother who makes the best Pineapple Kesari. My mother usually chops the pineapple very finely instead of pureeing them so that each spoonful delights and surprises you with wonderful tiny, juicy pieces of pineapple. And the heady aroma of saffron and the special taste of Ghee just add that special touch to this humble pudding. Crunch from roasted cashews and juicy bits of raisins or sultanas makes this Pineapple Kesari Bhath a divine blessing or Prasad. Traditionally served for breakfast in my native with spicy Upma (spicy semolina cooked with mixed vegetables) and Khara Avalakki (spiced flat rice), this Pineapple Kesari is a crowd pleaser.Print
Born in India and raised in fun and food loving family, Sia Krishna is currently living in UK with her better half and her two babies, one year old son and 5 year old blog Monsoon Spice. Her cooking style has strong root in Indian culture and at the same time embraces the world cuisine with equal passion. With never ending love for food, spice and life, Sia is passionate about making Indian food less intimidating which reflects in her food blog "Monsoon Spice", nominated for Top Food Mom Bloggers 2011 by Babble.