Pineapple Kesari

Happy new year! I hope you didn’t party too hard to not be alive. I’d hate to die like that. It’s such a silly way to go. Since I am not the partying kind and since I could not get myself excited about it all and since I am crowd-phobic and most importantly since I am very very lazy, I stayed at home like I do every year and watched TV. I waited for “Sagalakala Vallavan” at 12 but none of the channels played it. I walked to the balcony and looked out. Bells were ringing and people were crowded around the little pillayar koil in the corner. Bikes were whizzing past. I saw fireworks in the distance. It was way too cold outside. I went to bed. That was my new year eve.

Pineapple kesari

To start off the year on a sweet note, here is pineapple kesari. I promise I didn’t eat more than 3 spoons. You have to trust me. I made it for others. I am still on the healthy eating challenge.

Pineapple kesari

As always, ever hopeful that I am, I make resolutions and plans for the new year. I hope this will be the year I begin to wake up early and be writing by the window in the early morning light, before everyone else wakes up. I hope this is the year I will reach my target weight. Here are some broad plans I have for the new year.

  1. Learn a new skill every month. There’s plenty of interesting stuff I’ve always wanted to learn and I believe pursuing something for a set period helps keep you creative and passionate about everything. Top of my mind are – learning to whistle, roller-skating, swimming & making sushi.
  2. Minimalism with stuff. This is something I’ve been practicing to some extent. I intend to continue. Clothes, books, toys, cosmetics – anything I don’t anticipate using in the next few months will need to go.
  3. Reading & writing every day.
  4. Visiting more temples.
  5. Experimenting more. I want to say yes to things that I am not really prepared for, that I am not good at.
Pineapple kesari

The key to making a ghee oozing, soft, ‘manal-manal’ consistency of kesari is keeping in mind the important ratios. 1:1:2:3 – Rava:Ghee:Sugar:Water. You’re adding as much ghee as rava. Don’t die yet. That’s the only way to get that melt in the mouth ghee-laden taste in your kesari. You’ll need to add twice the amount of sugar as your rava and 3 times water as rava. That’s it. This is the only formula you need to make any kind of kesari. You’ll make a spectacular kesari, I promise.

Pineapple kesari
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Pineapple Kesari
Soft, melt-in-the-mouth, ghee oozing kesari!
Pineapple kesari
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
8 people
Ingredients
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
8 people
Ingredients
Pineapple kesari
Instructions
  1. To a thick bottomed kadai, add 1 tablespoon of ghee. When the ghee melts, add the raisins and cashews and fry until the cashews have turned golden and the raisins plump. Remove the fried raisins and cashews to a plate.
  2. Add the rest of the ghee to the same kadai. Tip in the rava/sooji and fry for 2-3 minutes. This step of frying the rava in ghee ensure that there aren’t any lumps in your kesari later.
  3. Meanwhile add the 1-1/2 cups water to a saucepan or pot. Add the yellow food colour and the chopped pineapple to the water and bring the pot to a boil.
  4. Pour the boiling water along with the pineapple into the kadai with the ghee roasted rava. Pour slowly and gently as the rava will spit and splutter initially. Keep heat low and stir continuously. In about a minute, the rava would have absorbed all the water and increased in volume. At this stage, tip in the sugar and keep stirring. The kesari will again loosen up and become fluid. Don’t worry. Your sugar is melting. Keep stirring. The kesari will again start thickening. This may take 2-3 minutes. When the kesari leaves the sides of the pan, it is done. Switch off. Add back the fried cashews and raisins and mix them in. Serve hot or at room temperature. Enjoy!
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