Pineapple Kesari (Kesari Bath)

Kesari Bath is a famous sweet in South India. In Bangalore its one of fast moving breakfast with a combination of Upma or Karabath. I have had this in most of marraiges for breakfast in India.

Its a sweet dish cooked with semolina(suji) and sugar. This recipe is in combination with pineapple. The taste is yummy.

Ingredients

Rava(Semolina/Suji) - 2 cups
Sugar - 2 1/2 cups (As per your taste you can reduce or add)
Water - 5 cups
Pineapple - 2 cups(Chopped finely)
Ghee(Nai) - 1 cup(you can add or reduce)
Pineapple essence - 1 tspn(Optional) I have not used
Cashews/Raisins - 2 tspns fried in ghee.
Saffron colour - a pinch

Preparation Method

Roast the rava with 1/2 tspn ghee till its little brown.
In a thick bottom kadai/pan/wok keep hot water little less than that of making upma. Add pineapple, colour and 1 tspn ghee. Wait till pineapple is half cook.
Once its done reduce flame, slowly add rava and mix well without allowing to form lumps.
Once this is cooked add sugar and mix well.
Add leftover ghee and mix well. Wait till no water is left.
Garnish with cashews and raisins.

This can be served as it is or with Upma.

Tip - When water is boiling add 1 tspn ghee so kesari won't stick on the bottom of the kadai.

Life - The leftover can be had within 2 days even without storing in refridgerator.