My 268th recipe,”Fruit Kesari”, a special South Indian dessert. I am back to my regular posting schedule after a short break 🙂 Had a wonderful time in LA during the weekend. So decided to treat everyone with a lovely dessert as a back from vacation post 😉
There are a lot of dishes which I love but did not get a chance to eat much while growing up. The main reason was that it was not one of those dishes which my mom made frequently at home. I loved having them in restaurants or other occasions like a marriage. Which is also one of the reasons why these dishes are special. Fruit Kesari (pineapple kesari) is one such dish. I have tasted Fruit Kesari many times at South Indian marriages and it has been one of my favorite desserts for a long time now.
Kesari, as such, is a common South Indian dessert made with rava / sooji / semolina, and frequently served during festivals. I would say that I make kesari atleast once a month. However, it is just the plain version without the addition of any fruits. Since I make it mostly during festivals, I would always be in a hurry and never got the chance to click pics for posting. So this time around, I made sure to make a batch of my special fruit kesari, just for the blog.
Though it may sounds like a quick, easy and simple dessert, it sure does taste delicious. The fresh apple and pineapple chunks added to this fruit kesari give it a nice touch of freshness, tang and texture. The pineapple paste adds a nice depth of flavor which even the finest of fine essence would not be able to provide. All in all, a super delicious and flavorsome dessert that can be prepared in a short time 🙂
Fruit Kesari is a quick an easy South Indian dessert made primarily using rava / sooji / semolina and flavored with pineapple puree and other fresh fruits.
- Apple - 1/2 Cup (small chunks)
- Pineapple - 1/2 Cup (small chunks) + 1/3 Cup (chunks)
- Sugar - 1 Cup
- Ghee - 2 Tbsp
- Cashew - 10
- Raisin - 20
- Water - 2 Cups
- Saffrona large pinch
- Rava | Sooji | Semolina - 1/2 Cup
- First add the apple chunks and 1/2 cup of the pineapple chunks to a small mixing bowl. Add about 1 Tbsp of the sugar to the fruits and mix well. Keep it aside.
- Add the remaining pineapple chunks (1/3 cup) in a mixie/blender and grind to a smooth paste.
- Heat the ghee in a large pan / kadai and add the cashew and raisins. Once the cashews turn slightly golden and the raisins puff up, remove them from the ghee and keep aside.
- To the same pan with the remaining ghee, add the water, ground pineapple paste and saffron. Mix well and bring it to a boil.
- Once the liquid starts to boil, add the rava and mix well. Ensure that no lumps are formed. Turn the flame to medium.
- Cook covered for a couple of mins until the rava is fully done. Open the lid, add the remaining sugar. Mix well until combined. Add the apple, pineapple chunks (drain excess liquid) from step 1 and the cashews, raisins from step 3. Mix well and turn off the flame.
- Serve hot.
- Normally, about 1 1/2 Cups of water is sufficient for preparing kesari. However, my rava absorbs more water and hence used 2 Cups of water. Do adjust the quantity of water based on the rava being used.
- Adjust the quantity of sugar based on taste. However with less sugar you will not get a glazed finish.