This Pineapple Rava Kesari has a consistency of thick porridge. It is slightly sweet with a subtle pineapple flavor. The dried cherries provide a tart contrast.
Most recipes for Kesari include ghee (a type of clarified butter) however I substituted canola oil instead. Different types of nuts can also be added to the Pineapple Rava Kesari for added flavor and texture.
1 cup Rava (semolina flour)
1/4 cup canola oil
1 cup fresh pineapple, finely diced
1 1/4 cup sugar
2 cups water
1/2 tspn saffron
1/4 cup whole milk
1/4 tspn cardamom powder
dried cherries for garnish
- Finely dice 1 cup of fresh pineapple.
- In a small saucepan, heat the milk over medium until it is warm, then dissolve the saffron into the milk. Remove from heat and set aside.
- In a skillet, heat the canola oil over medium heat. Cook the Rava until it is golden brown, stirring continuously.
- In a large pot, add the water and the pineapple. Bring to a boil over medium heat for about 5 minutes.
- Gradually add the fried Rava to the water and pineapple. Stir the mixture continuously so that no lumps form.
- Add the saffron and milk mixture, cardamom, and the sugar and stir until all of the ingredients have combined. The mixture should have the consistency of a thick porridge.
- Serve warm and garnish with dried cherries.