Pineapple Kesari

When the more of tart-less of sweet pineapple let me down, I decided to try my hands at making a fruity keari. It met the breakfast needs today, when idli batter wouldn’t rise in the cold weather. As always I cut down the sugar quantity by half to make it more palatable. Kids were more than glad to not be bothered to eat ‘healthy breakfast’.

Pineapple chunks – 4 cups, reduced later to 3 cups

Rava – 1 cup

Sugar – ½ cup

Ghee – 3 tbsps

Cashews, raisins – about 10 of each

In a pan, add the pineapple chunks (I just ran the chunks through a blender to get a coarse puree), with some water and simmer to a reduction of 3 cups worth of liquid. This helps release the sugars from the fruit.

Add the ghee to a kadai and roast cashews, then add raisins. Set aside and dry roast the rava in a bit of ghee. Once toasted aroma of rava starts coming, add the boiling pineapple sauce into the rava and stir. Simmer down the kadai flame. Keep stiring till the rava looks cooked, now add the sugar and mix well. Then add the roasted cashews and raisins. Turn the flame off. Pineapple kesari ready. 

PS: This is not exactly a good looking picture, nevertheless....better than none. Wish I had done round moulds of them, with a rasam karandi or something.