Pineapple Kesari

Pineapple Kesari (அன்னாசிப்பழ கேசரி): 
The pineapple (Ananas comosus) is a tropical plant with edible multiple fruit consisting of coalesced berries, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit. The plant is indigenous to South America and is said to originate from the area between southern Brazil and Paraguay.
Pineapples can be consumed fresh, cooked, juiced, and preserved. They are found in a wide array of cuisines. In addition to consumption, the pineapple leaves are used to produce the textile fiber piña in the Philippines. The fiber is also used as a component for wallpaper and other furnishings.
Raw pineapple is an excellent source of manganese  and vitamin C.

                                           Pineapple Kesari recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:10 mins    |  Cook time: 15 mins     |  Serves: 2

Ingredients:

                                                      

Rava/sooji - 1/2 cup

Water - 2.5 cups

Salt  - 1 pinch

Ghee/oil - 2tbsp

Cashews, Raisins - as needed

Cardamon powder - 1 pinch

Pineapple - chopped 1/2 cup

Pineapple essence - 1/4tsp

Foodcolour - yellow -1 pinch

Sugar - 1/2 cup

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 Method:

• First pour 1tsp ghee in a pan and fry the cashews and raisins and set aside. Meanwhile mix the pineapple chunks with 1tsp sugar and set aside.
  
  
  
  
  
• In the same pan fry the Rava until nice aroma comes and set aside. The colour should not change. Same time boil water in a non stick pan.
  
  
  
• When the water is boiling hot add sugar and mix well. When the sugar has dissolved well add the pineapple pieces and allow it to boil. When its boiling well add the food colour, salt ,essence and cardamon powder and boil for 2 mins with lid closed.
  
  
  
• When the pineapple pieces have shrunk a bit add the rava slowly by mixing it with a laddle in one hand and the other hand dropping the rava in circular motion.
  
  
  
• Now mix well and keep the lid closed. When the rava has cooked well add the nuts and ghee and mix well.
  
  
  
• Mix well evenly and keep mixing with ghee slowly as it comes to the texture of kesari.
  
• Keep mixing until it comes like a halwa without sticking to the surface of the pan. Transfer it into a cup and serve hot.