Pineapple Kesari A Sweet Semolina Porridge Recipe

Get ready to embark on a tropical culinary adventure that melds the classic comfort of semolina with the vibrant sweetness of pineapple, bringing a burst of sunshine to your table—my go-to recipe for Pineapple Kesari!

I love the delightful dance of flavors in this Pineapple Kesari! The semolina and finely chopped pineapple create a beautiful harmony, while the ghee adds richness.

My favorite part is the crunch from toasted cashews and the sweetness of raisins. This dish is a quick, satisfying treat!

Pineapple Kesari A Sweet Semolina Porridge Recipe Ingredients

• Semolina (Sooji/Rava): Rich in carbohydrates and provides energy; good source of iron.
• Pineapple: Adds sweetness and tang; rich in vitamin C and fiber.
• Sugar: Sweetens the dish; provides quick energy.
• Ghee (Clarified Butter): Adds richness; source of healthy fats and aids digestion.
• Cashew Nuts: Offer crunchy texture; packed with protein and healthy fats.
• Raisins: Sweet bursts; full of natural sugars and iron.
• Cardamom Pods: Lend aromatic flavor; aids digestion and offers antioxidants.
• Saffron Strands: Optional luxury; imparts color and a distinctive aroma.

Pineapple Kesari A Sweet Semolina Porridge Recipe Ingredient Quantities

• 1 cup semolina (sooji/rava)
• 1 cup pineapple, finely chopped
• 1 cup sugar
• 2 ½ cups water
• ¼ cup ghee (clarified butter)
• 10-12 cashew nuts
• 10-12 raisins
• 4-5 cardamom pods, crushed
• A pinch of saffron strands (optional)
• Few drops of yellow food color (optional)

How to Make this Pineapple Kesari A Sweet Semolina Porridge Recipe

1. Heat a tablespoon of ghee in a pan, add the cashew nuts and raisins, and fry until golden. Remove and set aside.

2. In the same pan, add the remaining ghee and roast the semolina over low heat until it turns fragrant and lightly golden. Be careful not to burn it.

3. In a separate pot, bring 2 ½ cups of water to boil. Add the chopped pineapple and cook for 3-4 minutes.

4. Add a pinch of saffron strands and a few drops of yellow food color to the pineapple mixture if desired.

5. Gradually add the roasted semolina to the boiling pineapple-water mixture while continuously stirring to prevent lumps from forming.

6. Once the semolina is incorporated and begins to thicken, add the sugar and mix well.

7. Continue to cook on low heat while stirring until the sugar is completely dissolved and the kesari thickens further.

8. Add the crushed cardamom pods to enhance the aroma and flavor, stirring to incorporate.

9. Stir in the fried cashew nuts and raisins, mixing evenly throughout the porridge.

10. Turn off the heat and allow the Pineapple Kesari to rest for a few minutes before serving warm.

Pineapple Kesari A Sweet Semolina Porridge Recipe Equipment Needed

1. Medium-sized pan
2. Pot
3. Stirring spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Knife (for chopping pineapple)
7. Cutting board
8. Small bowl (for setting aside fried cashew nuts and raisins)

FAQ

• Can I use canned pineapple instead of fresh pineapple? Yes, you can use canned pineapple, but make sure to drain the syrup to avoid excess sweetness.
• Is there a substitute for ghee if I can’t find it? You can use unsalted butter as a substitute, but ghee adds a unique flavor that is traditional to the dish.
• How can I make this dish vegan? To make it vegan, substitute ghee with a plant-based butter or cooking oil. Ensure the sugar is vegan as well.
• What is the purpose of adding food color? The food color is optional and typically added for visual appeal to enhance the yellow color of the dish.
• Do I need to soak the saffron strands? It is not necessary, but soaking the saffron in a tablespoon of warm water or milk can help release its color and fragrance better.
• How do I prevent the semolina from forming lumps? To prevent lumps, stir continuously while adding the semolina to the boiling water.
• Can I make this dish ahead of time? Yes, you can prepare Pineapple Kesari ahead of time and refrigerate it. Reheat on low heat, adding a little water or milk if needed.

Pineapple Kesari A Sweet Semolina Porridge Recipe Substitutions and Variations

• Semolina (sooji/rava): You can substitute with cream of wheat or fine couscous.
• Pineapple: Use canned peaches or mango for a different flavor profile.
• Sugar: Replace with coconut sugar or a sugar substitute like stevia for a healthier option.
• Ghee: Swap with unsalted butter or coconut oil for a different taste.
• Cashew nuts: Almonds or pistachios can be used as an alternative.

Pro Tips

1. Toast the Semolina Thoroughly Ensure the semolina is roasted evenly on low heat until it’s fragrant and lightly golden. This not only enhances the flavor but also prevents the kesari from becoming sticky.

2. Use Fresh Pineapple Opt for ripe and fresh pineapple for the best flavor. Fresh pineapple imparts a natural sweetness and a vibrant taste to the dish, which is superior to canned options.

3. Simmer the Pineapple Properly Cooking the pineapple in water for a few minutes before adding the semolina ensures the pineapple softens and infuses its flavor into the liquid, giving the kesari a more robust pineapple taste throughout.

4. Saffron and Cardamom for Aroma If using saffron, dissolve it in a tablespoon of warm water or milk before adding it to the boiling mixture. This releases more flavor and color. Crushing the cardamom pods just before adding maximizes their aromatic potential.

5. Adjust Sweetness and Consistency Taste the kesari before serving and adjust the sweetness by adding more sugar if desired. For a richer texture, you can add a tablespoon more of ghee at the end and stir it in.