PINEAPPLE KESARI: ADDICTIVE AND TASTY
Kesari is a popular and traditional Indian dessert that is offered to deities during auspicious ceremonies and events. This treat is served warm or cut up once set and served cold. The word “Kesari” comes from the word “Kesar” meaning saffron. The saffron doesn’t only add color, it adds flavor as well. As it is a rich and decadent sweet treat Kesari is made during festivals and auspicious occasions in south India.
It is made using Sooji or semolina, ghee, dry fruits, sugar, water, and saffron. The process of roasting the Sooji in a dry pan is crucial to get the right texture and taste. The quality of ghee used in the preparation also plays a significant role in the aroma and taste of the dish. Over time, many variations of Kesari have been created, including Pineapple Kesari , Shavige Sooji Kesari , Banana Kesari , and Dry fruit Kesari . Each variant has its unique taste and is popular among different communities in India.
In Karnataka, South India, Kesari is often served alongside Kara Bath, a spicy dish made with sooji or semolina, creating a popular sweet and spicy combination known as “Chow Chow Bath”. Many tourists seek out traditional restaurants that serve this dish in order to taste and enjoy it.
Some communities prepare Kesari as a sweet bar, and in Sri Lanka it is cooked in a similar way. The dessert is poured onto a thick plate, allowed to cool and set like a cake, and then cut into diamond-shaped pieces for easy consumption anytime and anywhere. Best Kesari is fluffy, non-sticky, lumps free, soft and melt in mouth.
Pineapple Kesari is a scrumptious and uncomplicated dessert that is popular across South India, particularly at Tamil weddings. The authentic and traditional recipe for this dessert includes real pineapple and no artificial flavors or essences. The result is a mouth-watering, soft, and melt-in-your-mouth Kesari with bits of juicy pineapple and roasted cashews. The recipe is quite simple as it only requires 4 main ingredients: rava/sooji, pineapple, sugar, and ghee. To achieve the right consistency, it is important to roast the rava in hot ghee until it starts to change color. The ratio of rava to sugar to water also plays a significant role in determining the texture of the Kesari. Using ripe, bright yellow and soft pineapples ensures the best flavor. A pinch of yellow food color is optional for those who prefer bright yellow colored Kesari.
Pineapple Kesari is indeed a very tasty, rich and addictive dish. Visit Amma’s South Indian Restaurant, and relish a plate of Pineapple Kesari. You will agree with all the points said about it.
