Pineapple Kesari/Pineapple Sheera (Semolina Pudding with Pineapple)

HAPPY DIWALI

This uber delicious dessert is known as Kesari Baath in Bangalore,Pineapple Sheera in Maharashtra and Pineapple Kesari in Tamil Nadu and Kerala.This is a take on the very popular Suji Ka Halwa in North India!Its a wonderful option for the mandatory dessert in the heavy Diwali lunch or breakfast and can be made in 10 minutes if the ingredients are ready!

NOTE – You can either use a fresh Pineapple and slice it discarding the outer skin and black spots or “eyes”!If you have a problem in cutting a pineapple then use the canned slices!

Preparation Time : 10 – 15 minutes

Makes : 5 – 6 servings

INGREDIENTS

1 cup Semolina/suji/rawa

3 cups water

2 cups sugar (more if you need)

1 slice/round of Pineapple – chopped into bits

2 – 3 drops of edible yellow colour

1 tsp Pineapple essence

2 tbsp Cashews – broken

2 tbsp golden raisins

1/2 cup ghee

METHOD

Heat 1 tbsp ghee on medium heat and fry the raisins and cashews till cashews are golden brown and raisins puff up like small balloons.Take off heat and keep aside.

Heat the remaining ghee in a non stick pan on medium heat and add the Semolina.Fry for 3 – 4 minutes stirring constantly till it becomes a rosy red and a lovely aroma emanates.Add the Pineapple bits and fry for a minute more.Add water (very carefully as the mixture might splutter and burn your hands.

After adding the water add the colour and sugar into the mixture.(If you want a deep yellow colour then add 4 – 5 drops else 2 – 3 drops is fine for a pale yellow tinge).

Increase heat slightly and start stirring till the water is absorbed and the mixture starts coming together.Add the fried nuts and raisins and mix well.Add the Pineapple essence and mix till the Sheera leaves the sides of the pan.Take off heat and spoon into a bowl.

Serve warm for a phenomenal taste!