Pineapple, a golden yellow juicy fruit covered with soft cactus like skin and spiky, prickly leaves on top is a all season fruit. Cooking with pineapple includes a daunting task of peeling and cutting them in to manageable slices. But worth the effort, once you trim off the tough skin using a sharp knife, you are left with attractive golden color juicy treat. Slicing them in to 1/2 inch rounds or in to bite sized chunks is really a breeze then.
A simple, easy dessert Pineapple Kesari was in my to do list since many days but it actually could materialize now. I bagged a big pineapple from fruit shop last week which was very sweet and I created this magic today. Though recipe seems so simple, it may turn out to be mess if right quantity ingredients are not used. Rava, sugar and ghee proportions should always be 1:1:1/2. If you use less ghee and sugar the resulting pineapple kesari will be crumbly, unappealing. The shining, melt in mouth texture is only with ghee and sugar. You bet!!!
Saffron or Kesar is the most expensive spice which when added to this dessert gives eye catchy color, tempting one to eat. Soak few strands of saffron in some milk before adding them. As I had no stock of saffron, I substituted with food color which is not a match, I know…
Each spoonful of pineapple kesari delights and surprises you with wonderful tiny, bite sized pineapple, In addition crunch of roasted cashews and juicy raisins with heady aroma of ghee make the dish divine. No waiting, jump on to the recipe now.
Meet you all with one more interesting recipe. Till then bye.