Pineapple is called ‘Annasipazham’ in Tamil and ‘Anannaas’ in Hindi. It is known for its vitamins and minerals. This fruit has a hard-scaled skin but with very pleasant smell and rich dietary fiber. Pineapple juice, jam, squash and tinned pineapple are well-known to all. Other than consuming as a fruit, it is also used in cooking to prepare Pine apple kesari, pineapple rasam and pine apple pudding etc.,
Pineapple kesari is a Karnataka dish but popular in other states also. In marriage feast, it is one of the famous dish served. Pineapple is also used in fruit salads and in ice creams for its wonderful smell and taste. Pineapple kesari is a combination of normal rava kesari with pineapple added and cooked to give a rich taste, aroma and colour to kesari.
- Cut pineapple pieces – 4 to 5 no
- Rava or Semolina – 1 cup
- Sugar – 1½ cup
- Ghee – ½ cup
- Cardamom – few (optional)
- Cashew nut and raisins – few
- Cut, slice pineapple and grind partially; powder cardamom.
- Heat a pan, dry roast rava till raw smell goes away; put 1 tea spoon of ghee from ½ cup given, fry cashew nuts, raisins and keep.
- In the same fry pan, add rava, fry for 2 seconds; add 2 cups of water, mix well and bring to boil; boil in low flame, till rava is half cooked; add ground pineapple pieces, mix well and cook for few seconds.
- Add sugar, cardamom powder and mix well; add ghee, stir well, cook till the mix is thick and leaves the sides of the pan.
- Garnish with fried cashew nuts and raisins; serve hot or cold.
- Tinned pineapple can also be used; if you use fresh pineapple no need to add colour powder and essence.
- Quantity of sugar can be varied depending on the sweetness of pineapple.
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