Pineapple kesari

Very long back I had this pineapple kesari in a wedding breakfast and fallen in love with this immediately. I have heard that this is more famous in Kerala, where we get abundant fruits.
Mostly I prepare Xav's favorites only, but for a change he asked me to make this for me. So I prepared this for Christmas breakfast along with Idly, vada and sambar. Surprisingly he too liked it very much for the first time:) Hereafter I can have this kesari more frequently...hi...hi.

Just like many other recipes, this also remained idle in my draft until now. Here is the most delicious version of Kesari for you.



Ingredients:
Ravai / rava / semolina / sooji - 1 cup
Pineapple - 1 1/2 cup (chopped)
(I used fresh pineapple. But we can use the canned ones too)
water - 2 cups
sugar - 2 cups
(Add more sugar at the end if desired)
cashewnuts - 10
raisins - 15
ghee - 5 tbsp
yellow food color - 1/8 tsp
Cardamom - 4

Method:
1.Take a thick wok / pan , which has a proper tight lid.
Heat a tbsp of ghee and fry the broken cashews , raisins one by one and keep aside. Powder the cardamom and discard the skin, keep aside. (I put the skin in to the tea).

2.In the same pan add another tbsp ghee and roast the rava till we get a nice aroma.
Transfer it to a dry plate.

3.Coarsely grind the pineapple in a blender. Keep aside.

4.In the pan add water , sugar and let it come to a boil.
Then add the yellow food color and mix well.
As the water starts bubbling , reduce the flame.

5.Now add the rava in a wide spread manner .Add it slowly without stirring . Then immediately put the crushed pineapple and stir well. Close it with a lid and reduce the flame to minimum.

6.After the rava gets cooked , add the remaining ghee, fried nuts, cardamom, raisins.

7.Keep on stirring till the kesari leaves the sides of the pan.

Pineapple kesari is ready!

Note:
The pineapple kesari should not be dry , but somewhat sticky.

Serving suggestions:
Serve as dessert along with breakfast or evening tea with spicy snacks.