Pineapple Kesari | Pineapple Sooji Pudding

We are pineapple lovers and I have tried out various recipes with Pineapple. This week we tried out the Pineapple Kesari - twist to the normal kesari with pineapple juice and chunks. Makes a great breakfast or dessert.

Ingredients Required:

Roasted Sooji/Rava (Coarse) - 1 cup

Pineapple chunks - 1 cup (1/2 cup finely chopped + 1/2 cup to make puree)

Sugar - 1/2 cup

Saffron - pinch

Cardamon - 1 tsp

Ghee - 5 tblsp or as needed

Water - 1.75 cups

Cashews - for garnishing

How to make?

1. Make a puree out of the 1/2 cup of pineapple. Set aside.
2. In a heavy bottom pan, add a tblsp of ghee and roast the cashews till golden brown. Set aside
3. In the same pan, add another tblsp of ghee and add the pineapple pieces. Saute for a minute
4. Add the water and bring to boil
5. Add the cardamon and saffron
6. Add the pineapple puree
7. Slowly add in the sooji, while stirring with one hand, so lumps are not formed
8. Add the sugar and mix well.
9. Add in another 2 tblsp of ghee and close the pan. Cook on low-medium heat for 3 minutes
10. Open the pan, add in the remaining ghee and garnish with cashews
11. Serve hot

Notes:

1. If you are using non-roasted sooji, fry the sooji in a tblsp of ghee till golden brown and then use for the above recipe
2. We like ours a little less sweet, if you have a sweet tooth increase the sugar. Also check the sweetness of the pineapple and add accordingly
3. I do not use artificial color and hence the pale yellow is from pineapple and saffron. If you would like a stronger yellow, add color
4. We do not like it to be mushy, and hence the water quantity. If you would like yours to be mushy then increase the water by 1/2 cup.