Learn how to make traditional Pineapple Kesari recipe with step by step pictures. Pineapple Kesari Bath recipe using fresh pineapple. Easy Pineapple Kesari Bath recipe with step-wise pictures.
In a pan, heat 1 tablespoon of ghee. Fry 6-8 whole cashews until golden and remove them from the pan.
In the same pan, roast ½ cup rava/sooji/semolina until it gives off a nutty aroma on low flame.
Make sure not to let it brown. It should take about 5-6 mins on low flame.
Add 1.5 cups water while stirring the rava quickly. There should be no lumps.
Next 1 cup finely chopped ripe pineapple, mix well.
Cook the rava & pineapple until it comes together on low flame.
Add ¾ cup sugar and mix well. Rava begins to get watery again.
Now add a pinch of yellow food color and mix well.
Add 1tbsp of ghee and mix well.
Continue to cook on low flame until the pineapples are soft. When the spoons makes a cut through kesari, add the last tablespoon of ghee.
Add roasted cashews and mix well.
Continue to cook or stir on low flame until ghee begins to ooze out from the edges. When the kesari leaves the sides of the pan and is glossy, remove it from heat. Cooking it further would turn it lumpy.
Serve hot/warm immediately. Store it refrigerated for upto 5 days and reheat it before serving again.
Notes
For a sweeter kesari, increase the sugar to 1 cup (that is 1:2 for rava:sugar)
Food color is optional, skip it if not needed.
Rava Kesari will harden up once cold, reheat it for 3-5 minutes on stovetop or for 30-60 secs in microwave to get back to the correct consistency.