Hi friends wish you all a great and happy Tamil new year... Hope you all are busy preparing variety of dishes for your loved ones and some offering for god... And I thought I can offer you all a traditional South Indian sweet, kesari with a slight twist from the usual one and the twist is adding pineapple. The sweet has a great flavor of pineapple and sure everyone in your family will love it..
I had kesari recipe in my blog but it was a trial version and the picture I used in the post was from Priya Vaasu blog so deleted it. As I was a new blogger, was not aware of blogging rules... And I apologize for using her picture. From then thought of posting kesari recipe with my own picture and thought should give a twist from the regular kesari I make... Rk and I love pineapple a lot so when I saw this recipe in arusuvai tried it at once and no wonder everyone in my family loved it... And here is the recipe for you all to try and cherish Tamil New Year with this sweet for your loved ones.
Semolina/rava - 1/2 cup
Sugar - 3/4 cup
Hot Water - 1&1/2 cup
Salt - a pinch
Sliced pineapple - 3/4 cup + 10 jullined pineapple slice
Ghee - 1/4 cup + 2 tsp
Cashew - 10 + 6
Yellow food color - a pinch
Take a broad non stick pan add in 1/8 cup of ghee roast 10 cashews and set a said,then add in sliced pineapple and saute till its half cooked,then add in semilion and saute till the raw smell of semolina leaves out.
When you start cooking boil the water by adding a pinch of yellow food color and salt,when water is really hot pour it to the semolina mixture and keep mixing
close the lid keep in low flame till semolina is cooked well.Then add the sugar little by little and keep mixing.
Then add the roasted cashews and mix well add the remaining ghee little by little and keep mixing continuously till the mixture forms a whole mass this might take about 5-7 mins.
Serve warm or cut into slices or scoops and enjoy licking till the last...As i do:)
The pineapple you select should be sweet,or if your pineapple is slight tangy mix the pineapple slices with 2 tbs of sugar.Do this mixing one day before you do kesari,this will reduce the tangyness.
While adding water make sure both the water and semolina mixture is supper hot,this will help to reduce the lumps formation and keep string continuously when you add water.
As we have added pineapple bits,when string don't get confused whether it's pineapple or lumps.
While adding sugar you will see some lumps and will feel the semolina mixture is losing out and watery,but if you keep string the lumps will break and mixture will thicken.
You can also add in a drop of pineapple essence,this increases the flavor.My pineapple was sweet so i skipped the essence and combining pineapple with sugar.
Then apply slight ghee in a plate spread the pineapple kesari and level it equally and cut into desired shapes and serve.