A typical Maharastrian sweet served for breakfast, lunch and dinner. Until I started working in Pune, I did not know that sweet can be had at breakfast time too. Back in the lunch room at our office, the caterer would make pineapple sheera for breakfast. I loved it so much that I would usually skip lunch that day by eating 3-4 rounds of this sweet alone.
Actually, making this at home is pretty simple. No different from the traditional rava kesari excepting for the pineapple part. For the recipe, I followed veggiescookbook.blogspot.com. The blog, however, has been removed recently. For the recipe, I'd say keep the ingredients for rava kesari ready, along with fresh pineapple chunks and a pinch of saffron.
- Fry the rava
- Boil the pineapple chunks either on stove-top or in microwave. Dont let them get mushy.
- Take the leftover water from boiling the pineapple and bring it to a boil on the stove-top.
- Add rava while stirring constantly. Cook on low flame, adding more water as required.
- Add ghee, and continue stirring until the rava gets cooked. Add required quantity of sugar after this. For a cup rava, I add a cup sugar.
- Take the boiled pineapple chunks, cardamom powder, ghee roasted nuts, saffron soaked in milk and ass them all to the kesari.
Few things to note are:
- Don't even try to make this with canned pineapple. Its going to suck! I trashed away the entire pot full of kesari I once made with canned pineapple chunks. That was 1/2 hour of effort... Sigh!
- Use fresh pineapple that's really sweet. Otherwise, unless you tell people its "Pineapple Kesari", it would easily pass for the plain old rava kesari.
- If you take x cups of rava/sooji, take 2x cups of the pineapple chunks.
- And finally, the typical kesari tip. Be cautious with the amount of water you add, otherwise it'll turn watery. For fine rava, I use like 2.5-3 cups water for a cup of rava. Cooking with lid on low flame ensures that the rava gets cooked without requiring too much water.