Golden Circle Pineapple Kesari

I am always looking for shortcuts in the kitchen to make my life easy. And this is true for me every time of the year, including at festivals. Like this delicious ‘Pineapple Kesari’ I made using ‘Golden Circle Tropical Pieces Pineapple Chunks in Juice.’ I have been using their tinned fruits in fruit cakes and puddings for a long time and like the fact that it takes away the stress of chopping, cutting, and cleaning the mess that is left behind.



I used pre-cut pineapples for this delicious Kesari. A very traditional dessert that is very popular in South India. I love biting into the chunky pineapple pieces with every bite.



Ready in under 30 minutes, thanks to the Golden Circle tinned fruits, it is a decadent treat perfect for Diwali.


Recipe:

  • ½ cup Semolina

  • ¾ cup Almond meal

  • 1 tin of Golden circle Tropical Pieces Pineapple Chunks in Juice (425 gms)

  • ¾ cup of Sugar

  • 2 cups milk + 1 cup water

  • A few strands of Saffron

  • Pistachios; Almond slivers to garnish

  • ½ tsp Cardamom powder

  • ½ cup of Ghee


Method:


1. Drain the pineapple cubes and keep them aside

2. Heat the Milk and water in a saucepan and add the sugar. Stir well till the sugar is dissolved,

and then add the saffron and keep it aside

3. Heat a wok or a flat-bottomed pan and add the semolina, roasting it gently on a low flame,

ensuring it doesn’t burn. Now add the almond meal and roast for another 7 – 10 minutes.

This is an important step and ensures that the semolina is cooked and fluffy. Keep this

mixture aside and wipe the pan.

4. In the same pan, add the ghee and the pineapple chunks. Let them gently cook in the ghee

till they are lightly caramelized. Add the semolina and almond mix and roast for another 5

minutes.

5. Now gently pour the milk and water mixture slowly in batches, stirring constantly. Cook till

everything is absorbed.

6. Garnish with pistachios, almonds, and cardamom powder, and serve hot.

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