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.
First add the apple chunks and ½ 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 (⅓ 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.
Notes | FAQ
- I used a pre-roasted rava. If using a rava which is not roasted, first dry roast it in a pan and then use.- Normally, about 1 ½ 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.