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.
- 1.5 cups (10 oz) coarse Semolina
- ¾ cup (4.5 oz) Pineapple, finely chopped
- 1.5 cups (10 oz) Sugar (According to taste)
- 1 cup (7.4 oz) Ghee/Indian clarified butter
- ¼ tsp Saffron, dissolved in 2 tbsp warm milk
- 12-15 Cashew Nuts, broken
- Around 20-24 Raisins/Sultanas
- Boil 4 cups of water and keep it aside. It helps in speeding up the whole cooking process.
- Dissolve 1 cup of sugar in ½ cup of water and add finely chopped pineapple pieces to it. Cook them on medium flame till pineapple pieces are cooked through, about 5 minutes.
- Mean while, heat 2 tbsp of ghee in a heavy bottomed pan and add broken cashews to it. Just when it turns light golden in colour, add the raisins or sultanas and fry them till they are golden and plump. Using slotted spoon remove them from pan and keep aside for later.
- In a same ghee, add semolina or rava and roast them on low flame till they are fragrant and turn light golden. Care should be taken not to brown them. It takes around 3-4 minutes.
- Once the semolina is roasted, add around 4 cups of boiling water and let the semolina cook undisturbed for around 3 minutes on medium flame.
- Next mix the semolina so as no lumps are formed. Now add the remaining sugar, cooked pineapple along with the sugar syrup in which it’s cooked. Keep stirring the whole mixture for 3-4 minutes.
- Slowly start adding the ghee, one tbsp at time, and keep stirring the mixture. Once you have used up all the ghee, keep stirring the mixture till each grain is cooked well and the ghee starts to separate to the side of the vessel.
- Add roasted cashews and raisins, and saffron soaked in warm milk and mix them all well.
- Immediately transfer the Pineapple Kesari to greased plate or cake tin and spread it well with back of a ladle. Let it rest for 5-10 minutes and cut them into desired shapes. Serve them hot, warm, chilled or at room temperature and enjoy this delicious Pineapple Kesari.
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.