Being a south indian, kesari is a sweet that is made for almost all the festivals, marriages or for any gatherings for that matter.. We might have eaten normal rava kesari or pineapple rava kesari…but not many might have eaten pineapple rava and vermicelli kesari…this is made but combining equal proportions of rava(sooji) and vermicelli..
Im a big fan of pineapple…any sweet dessert with pineapple, it could be anything from a pineapple mousse, pineapple cake or cupcake, even pizza with pineapple topping, chicken with pineapples…I’m for it…Then how could i miss out on making this delicious pineapple kesari…
1/2 cup rava(sooji)
1/2 cup vermicilli
1/2 cup Pineapple
1 cup + 2 tbsp sugar
1/2 tsp salt
1 tsp – Pineapple essence
1/2 tsp – cardamom powder or 4 cardamom pieces
3 cups water + 1/2 cup
Pinch of yellow food colour
Ghee (clarified butter)
In a heavy bottom saucepan, fry the rava and vermicelli with a little ghee until it turns golden brown. Set aside to cool in a separate plate.
In the same vessel add ghee and when it becomes a little hot add cardamoms and pineapple and sauté for a min or two. Add 1/2 cup water and boil in medium-high untill all the water has evaporated and till its completely tender.
Add the remaining 3 cups and bring to boil adding colour, essence and salt.
Simmer the flame and add the fried rava and vermicelli slowly stirring constant to avoid forming lumps.
Add in the sugar, stir and cover the vessel with a lid. Let it boil till all the water has evaporated and everything comes together.
Add 2 tsp of ghee (Clarified butter).
Cover with a lid cook for another 3-4 mins stirring now and then to prevent the bottom from burning.
The kesari should come without sticking to the vessel.
Garnish with raisins and serve hot.
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