Pineapple Kesari Recipe – Sharmis Passion

Pineapple Kesari is a delicious sweet made using rava, sugar, ghee, pineapple, dry fruits and dry fruits. Pineapple Kesari is a great alternative to sweets for special occasions and get-togethers. Learn how to make Pineapple Kesari with step by step pictures.

I love saffron – no matter what Rava Kesari Or milk saffron Or even the fruit saffron. I have tasted Pineapple Kesari twice but never tried it on its own. This time when I bought pineapple I ate pineapple kesari, I love the taste and fruit of pineapple so I liked it very much.

About Pineapple Kesari

Pineapple Kesari is nothing but kesari made using rava, sugar, ghee, pineapple, nuts and dry fruits. The flavor and sweetness of pineapple gives a unique taste to this saffron. Be sure to try this easy, quick dessert and enjoy!

I made this when we had guests at our house and they also liked it very much. I made adjustments to my Rava Kesari recipe and tried this Pineapple Kesari which turned out so good that I wanted to post and record it.

Pineapple Saffron Ingredients

• rava – I have used upma rava (hard wheat/semolina) for this recipe. It will not be very fine but a little thick. Keep in mind that the rava should be roasted slowly without changing its color much.
• Pineapple – Pick sweet ripe pineapple, cut into small cubes and use it.
• Ghee – Ghee is one of the main ingredients for Rava Kesari so use pure good quality ghee. Homemade ghee is best although you can also use store bought ghee.
• Sugar – White sugar is used for Rava Kesari. I wouldn’t suggest changing it.
• to make delicious Cardamom and saffron are the main flavors here.
• method of decoration – Add cashews and raisins for garnish.

similar recipe

How to make Pineapple Kesari step by step

1. Heat one spoon of ghee and first fry the cashews till they turn light brown, then add raisins and let them boil, take them out in a bowl and keep aside. Boil water and add chopped pineapple pieces, let it cook on medium flame for 5 minutes until it becomes slightly soft.

2. Add food color and let it boil on one side. Meanwhile, heat one spoon ghee and fry the rava until a nice aroma comes out. Now add the boiling pineapple water mixture to the rava. This is the stage where you have to be very careful, take care not to form lumps, even if they break.

3. When you see that the rava is cooked, add sugar to it, now it will start becoming loose, keep stirring it continuously.

4. Add 2 tbsp ghee and keep stirring until the mixture becomes slightly thick as shown below. Now add cashews and raisins fried in ghee and turn it off.

Serve hot/hot!

Expert Tips

• If you want, you can add pineapple essence but I didn’t because I liked the natural flavor of pineapple. I also did not add cardamom powder/saffron as I wanted the full flavor of pineapple. If you want, you can also add cardamom powder.
• Cook the pineapple and then add it otherwise it will turn crunchy.
• Add sugar only after the rava is cooked.
• I added 1.5 cups of water and simmered the pineapple mixture for only 5 minutes, so the amount of water was not an issue for me. If you boil more then the water will evaporate and reduce which will not be the right solution for cooking rava. So if you have doubts, measure the water and then add.
• Garnish with pineapple pieces, cashew nuts and raisins.
• If you are adding yellow food color in powder form then dissolve it in one spoon of water, this will make the color uniform. If you use liquid food color, you can also add it directly.

serving and storage

Serve pineapple saffron with hot ghee. You can keep it in the fridge for 1 day and when serving, heat it, sprinkle ghee and stir quickly and serve.

If you have any further questions about this Pineapple Kesari Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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