Pineapple Kesari Recipe

Kesari is a very easy dish that can be prepared quickly. Adding pineapple along adds extra flavour and its tanginess contradicts the swetness of the kesari. The cooked pineapple in the kesari can be relished by even toothless gums.
Pineapple Kesari picture

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
CuisineCourse
TasteFeel
MethodSpeciality
VegetarianInterest Group

Ingredients

 Rava1 Cup (16 tbs)
 Pineapple1 Cup (16 tbs), finely chopped
 Sugar2 1⁄2 Cup (40 tbs) (add 2 ½ cups if the pineapple is not sweet)
 Water2 Cup (32 tbs)
 Ghee1⁄2 Cup (8 tbs)
 Cashewnuts50 Gram, chopped
 Black grapes50 Gram, dried
 Cardamom powder1 Teaspoon
 Saffron1⁄4 Teaspoon (powdered)
 Pineapple essence1⁄4 Teaspoon
 Kesari colour4 Drop (saffron)

Nutrition Facts

Serving size

Calories 633 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 43.6 mg

Sodium 2.2 mg0.1%

Total Carbohydrates 112 g37.4%

Dietary Fiber 2.1 g8.2%

Sugars 87.8 g

Protein 5 g10.7%

Vitamin A 0.5% Vitamin C 24.1%

Calcium 1.6% Iron 6.4%

*Based on a 2000 Calorie diet

Directions

In 1 tbsp ghee fry the rawa on a low flame till a nice aroma comes and the colour changes. Remove it and place it in a plate and cool.
Add cashew and dried black grapes and fry them in 1 tsp ghee.
Cook pineapple in its own juice in a closed container for about 5 mts (or) on a medium flame in the gas for 5 min till they become tender.
Heat the water and sugar together in a pan and stir them continuously till sugar dissolves and the syrup becomes slightly sticky.
First add the cooked pineapple, mix well and then add the rawa completely in one stroke , and keep stirring to prevent lump formation.
Add the colour and spices now and the ghee little by little and stir well.
Add 1/4 tsp pineapple essence for a very nice flavour. When the kesari leaves the sides of the pan, remove and serve hot.
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