Okay y’all, I admit. I’ve a MAJOR sweet-tooth. MAJOR. All my life I’ve been telling myself and my world that I don’t crave anything sweet, that I don’t like sweets, that I can survive without sucrose. LIE. My whole belief system was shattered not so long ago when I consciously noticed my strong craving for something sweet after every. single. meal. Oh well.
So, here’s a recipe that I cooked to satisfy my sugar craving during this intense quarantine period. It only takes about 15-20 minutes to whip-up, has fresh pineapple in it (drool), is super-simple to make AND it has DELICIOUS FRESH PINEAPPLE in it (sorry I had to say that twice!!!) And if you look at it, it’s mild on your tummy, amazingly yummy, and is actually quite healthy. Score! ❤
Pineapple Kesari
Ingredients
- Semolina/Rava – 1 cup
- Fresh Pineapple – 1 cup, chopped.
- Sugar or Jaggery (your healthy substitute) – 3/4 cup
- Raisins and Cashewnuts – 1/4 cup
- Saffron/Kesar – a few strands
- Ghee – 2tbsp
- Cardamom/Elaichi – a dash
- Food color (yellow) – a pinch (optional)
- Water – 2 1/2 cups
Method
- Let’s start with soaking saffron/kesar strands in 2 tbsp of hot (not boiling) water for about 10-15 minutes. Saffron needs moisture to release its amazing flavor and color.
- Dry-roast rava until slightly aromatic and set aside.
- Heat 1 tbsp of ghee in a pan, add fresh pineapple chunks to the pan and saute them for about 2 minutes. Add sugar, saffron (strands and liquid) and water to the pan, and bring it to a boil.
- While we wait for it to boil, let us roast raisins and cashewnuts in 1 tbsp ghee and set aside.
- When the water starts to boil, lower the flame and slowly add rava to it. Stir constantly to prevent lumps. Add roasted raisins and cashewnuts, sprinkle a dash of elaichi and stir well. Let it cook for about 2-3 minutes.
- Fresh Pineapple Kesari is ready!
P.S. Pineapple can be replaced with fresh mango chunks as well!
Thanks for reading, XO! ❤
Chai-Time 