Pineapple Kesari | Pineapple Sheera - 400th Post

 Am so very excited and glad to publish my 400th recipe today and so elated as it co incides with the 73rd Republic Day of My Country, India .

Any special occasion is incomplete without a sweet and here is another yummy and lipsmacking sweet from my mom's kitty - Pineapple Sheera. Also known as pineapple kesari Baath or pineapple kesari, it's a delicacy from the state of Karnataka and is often served in weddings for Breakfast or evening snacks along with Khara Bhaath .

I thank every single person who has helped me in my blogging journey in whatever way possible . My Family and friends have always been very supportive of my work and have encouraged me at all times and made sure I push my boundaries more and more .

Amma would make the best Sheera/Kesari in the world and we can never forget that taste. She never liked using artificial  color or essence to the sheera and was always particular about that. 

Pineapple sheera was her all time hit .She always used little turmeric powder for the color and only fresh juicy pineapples would go into the kesari ,no essence or canned pineapples either .

The small juicy bits of pineapple with every spoonful of kesari is a delight and best enjoyed when the sheera is served warm with the right amount of ghee . 

As I always say,to get the perfect grainy and tasty sheera,the key is in roasting the rava/sooji/semolina to perfection on a medium flame in right amount of ghee . 

Preparation Time - 10 mins

Cooking Time - 20 mins

Serves - 2 to 3

Complexity - medium 

Ingredients 

1 cup rava 
2 cups water 
10 tbsp ghee 
1/2 cup freshly chopped pineapple 
1 cup sugar
Few saffron strands
Pinch of turmeric 
Few cashewnuts 

Method 

Method

• Cook the pineapple with 1/4 cup water , 2 tbsp sugar and few saffron strands until the pineapples turn soft.  This step will ensure that the kesari doesn't turn tart with the use of fresh cut pineapples. Let this cool for a while. 
• Place a sauce pan with the 2 cups of water for boiling. 
• Heat about 3 tbsp of ghee in a kadai and fry the cashews until golden brown followed by the rava .
• Keep roasting the rava until you get a fragrant aroma and the ladle feels light to handle while roasting. 
• Pour 2 cups of boiling water along with a pinch of turmeric and quickly stir to avoid lumps . Cook until all the water is absorbed into the rava .
• Add the cooked pineapple, 2 tbsp ghee and mix it well. 
• Now go ahead and add the sugar and mix it nicely.  The kesari/sheera will appear liquid again as sugar melts,but continue cooking on medium flame until the sheera starts thickening again.
• Add the remaining ghee in batches and keep stirring till the sheera leaves the sides of the pan and appears to be shiny ,glossy and smooth. 
• Delicious pineapple sheera is ready to be served warm .
• The shelf life of pineapple sheera is ab2 days when kept in fridge.  I don't like to keep it for a long time and consume as the tartness from the pineapple tends to impart an odd after taste after 1 or 2 days.