Cherry pineapple kesari.
A delicious aromatic pineapple and saffron flavoured halwa. Hint of cherry made this dessert more yummy.
Pineapple and cherry both are sweet so you don’t need much sugar to make it. I have used cherry, pineapple and dry fruits. You can add mango or any other fruit in it.
This beautiful and delicious kesari is a perfect dessert for festival. Saffron and little orange colour made this dish gorgeous. Isn’t it 😊
This easy to make yet delicious kesari is a famous dessert of South India.
Ganesh Chaturthi is around the corner. So this week our #Foodiemonday bloghop theme is Ganesh Chaturthi recipe. My humble contribution is this cherry pineapple kesari.
Ghee or clarified butter enhance the taste and flavour. You can add 1 – 2 tablespoon more ghee if you like. I have used little orange colour to make the dish attractive. But its optional, you can also make it without colour. And you can use milk instead of water or use half water half milk to make it.
Semolina or suji – 1/2 cup
Sugar – 1/3 cup
Saffron – a pinch
Water – 1 & 1/2 cup
Cardamom powder – 1/4 teaspoon
Cashew nuts – 1 tablespoon or 12 – 13
Raisins – 1 tablespoon
Ghee or clarified butter – 3 – 4 tablespoon
Pineapple – 1/2 cup, small pieces
Cherry – 1/4 cup, chopped
Pineapple essence – 2 drop, optional
Orange food colour – little, optional
1. Chop the pineapple and cherry in small pieces.
2. Heat water and sugar in a pan. Add saffron and stir. Let the sugar dissolve completely. Add little orange food colour and pineapple essence if you are using. Mix well.
3. Heat ghee or clarified butter in a heavy bottom pan.
4. Fry the cashew till light brown and keep aside.
5. Now fry the raisins. When the raisins puffed up immediately remove from ghee.
6. In the same pan add suji/rawa or semolina. Stir and fry on low flame.
7. Fry till the semolina becomes fragrant. Don’t make it brown.
8. Add chopped pineapple and cherry. Mix well.
9. Add hot saffron mixed sugar syrup. Stir continuously to avoid lump. Add the syrup slowly and carefully. It may splutter.
10. Cook on low flame till rawa/semolina or suji absorbed all the water.
11. Add fried cashew and raisins. Reserve some for garnishing. Remove from heat.
12. Add cardamom powder and mix well. You can add a dollop of ghee. See notes.
Garnish with cherry, fried cashew and raisins. Serve hot.
1. You can use mango or any other fruit to make your kesari.
2. Ghee or clarified butter enhance the taste and flavour so you can add 1 – 2 tablespoon ghee at the end if you like.
3. You can use milk instead of water or use half water and half milk.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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