Pineapple - Annasipazham - 1 cup
Semolina/Rava - Ravai - 1/2 cup
Sugar - Cheeni/Sarkarai - 1 cup
Ghee - Nei - 5 table spoons
Green colour - Pachai nira podi - 1 pinch
Rose/Vennila essence - Rojapoo essence - 1 drop
Cashew nuts - Munthiri paruppu - fistful
Raisins - Dratchai - 1 table spoon
- Boil pineapple for 3 minutes and blend it to a paste. Heat 1 tea spoon of oil in a pan/kadai and fry rava for some 5 minutes. In the same kadai add 1 more tea spoon of ghee and fry cashew nuts and raisins. Keep it aside.
- Now boil 2 cups of water in the kadai, when it boils and bubbles come add rava and mix slowly and gently so that it mixes well. No lumps should be there. Let it boil till it becomes soft. Now add ghee, now rava will start leaving the sides of the kadai.
- Now add sugar and pineapple paste and mix them well. Let it boil for some 10 minutes. Add colour, essence and finally roasted cashew nuts and raisins.
Hot, tasty pineapple kesari is delicious and ready to be served. It can be served for 3 people. It requires 20 minutes to cook.
Note: Allow rava to become soft and then add sugar and fruits. Mix ghee so that it will be soft and tasty.
Optional: Yellow colour can be added because pineapple is also yellow in colour. Any colour can be added according to ones choice. Ingredients can be added/removed.
At a dinner party one should eat wisely but not too well, and talk well but not too wisely