Pineapple Rava Kesari Recipe
Pineapple Rava Kesari is popular in Sri Lanka as well as the southern Indian states of Tamil Nadu and Karnataka. It is often associated with weddings and other special occasions.
This Pineapple Rava Kesari has a consistency of thick porridge. It is slightly sweet with a subtle pineapple flavor. The dried cherries provide a tart contrast.
Most recipes for Kesari include ghee (a type of clarified butter) however I substituted canola oil instead. Different types of nuts can also be added to the Pineapple Rava Kesari for added flavor and texture.
Ingredients:
1 cup Rava (semolina flour)
1/4 cup canola oil
1 cup fresh pineapple, finely diced
1 1/4 cup sugar
2 cups water
1/2 tspn saffron
1/4 cup whole milk
1/4 tspn cardamom powder
dried cherries for garnish
Preparation:
- Finely dice 1 cup of fresh pineapple.
- In a small saucepan, heat the milk over medium until it is warm, then dissolve the saffron into the milk. Remove from heat and set aside.
- In a skillet, heat the canola oil over medium heat. Cook the Rava until it is golden brown, stirring continuously.
- In a large pot, add the water and the pineapple. Bring to a boil over medium heat for about 5 minutes.
- Gradually add the fried Rava to the water and pineapple. Stir the mixture continuously so that no lumps form.
- Add the saffron and milk mixture, cardamom, and the sugar and stir until all of the ingredients have combined. The mixture should have the consistency of a thick porridge.
- Serve warm and garnish with dried cherries.
