Pineapple Semolina Pudding (Pineapple Kesari) Recipe

When I need a quick fix dessert recipe, I always resort to kesari – a semolina pudding with ghee, cashewnuts, and saffron. The ghee, nuts and saffron make this dessert exotic and special; but nobody will know you only spent 15 minutes making it!

I am delighted with this variation on regular kesari (also called sooji halwa). Pineapple juice adds a hint of fruity flavor to kesari, making it unique. Be sure you read my note on sugar** before you make this recipe.

Pineapple Semolina Pudding or Pineapple Kesari Recipe

serves about 8

Ingredients

4 cups fresh or canned pineapple juice*
1/4 cup + 2 tablespoons ghee
1/2 cup cashewnuts
1 cup semolina (rava or sooji)
1 cup sugar**
a pinch of saffron threads

* To make juice from fresh pineapple, blend 2 cups chopped fresh pineapple, with about 3 cups water to make a puree. Strain the juice, and measure out 4 cups.

**This will make a not-too-sweet dessert. If you want it sweeter, feel free to use more sugar, but keep in mind that how much sugar you need will vary slightly depending on how sweet your pineapple is. You may need to use less sugar if you are using canned pineapple juice.

Method

Heat a heavy bottomed wok or saucepan with 1/4 cup ghee. Add cashewnuts and fry on low heat till the nuts are golden. Using a slotted spoon, remove the the cashews from the ghee and place in a bowl.

Add semolina to the ghee. Stir on medium-low heat for about 3 minutes or till the semolina is toasted. Remove the semolina into a bowl. Wipe the pan clean.

Pour in pineapple juice and sugar. Bring to a boil. Boil for 1 minute. Reduce heat to low, and add the toasted semolina. Cook, stirring constantly on medium heat, till the pudding thickens – about 5 minutes. Cooking time will vary depending on how coarse your semolina is.

When the pudding starts to thicken, add 2 tablespoons ghee and stir. Remove from heat. Stir in fried cashew nuts.

Sprinkle saffron on top.

Pineapple Rasam and Tender Coconut Rasam (South Indian Soup)

When I called my grandmother to get a pineapple rasam recipe, the culinary genius she is, suggested that the same recipe will also work with tender coconut. So here you have it – a pineapple rasam recipe and a tender coconut rasam recipe.

Roast and grind these ingredients for rasam spice powder & cook with sweet juicy pineapple

Rasam, also called charu or saaru, is a spiced, thin soup from South India. You can buy rasam powder at any Indian store; but I like home made rasam podi or powder better. Once you’ve made it, it will keep for months in an airtight container.

Serve rasam with rice or in cups like soup. There are several rasam recipes on the internet, the basic spices are the same, proportions and other additions vary according to family and region. This pineapple rasam recipe on Jugalbandi looks great, as does this pineapple rasam recipe on Veg Inspirations, Samayal Arai blog also has a pineapple rasam recipe.

  

If I want a sweet and savory rasam, I always turn to pineapple. I havent tried my grandmother’s idea of adding tender coconut pulp and coconut water to rasam; but I love the idea and if any of you try the tender coconut variation (see below) I’d love to hear how it turned out.

 

Pineapple Rasam Recipe

Serves about 4

for tempering
½ teaspoon ghee or clarified butter or oil
¼ teaspoon black mustard seeds
1 dried red chili
A pinch of asafoetida
A few curry leaves

for rasam
a small lime sized ball of tamarind pulp (about a tablespoon)
5 cups water
1 ½ tablespoons rasam powder (recipe below)
1 cup pineapple chunks (I used canned; make sure you buy pineapple chunks in 100% pineapple juice)
½ cup pineapple juice (from pineapple chunks can)
2 tablespoons chopped cilantro
Salt

Heat ghee or oil in a deep pot. Add mustard seeds. When they start to pop, add all other tempering ingredients. Cook for about 30 seconds.

Soak tamarind in 1 cup hot water for 5 minutes. Squeeze the tamarind with your hands, extracting the juices.

Add tamarind juice, 5 cups water and rasam powder to the pot. Boil for about 7 minutes. Add pineapple chunks, pineapple juice, cilantro and salt and boil another 5 minutes.

Serve hot with rice or drink like soup.

Rasam Powder or Rasam Podi Recipe

makes about ¼ cup

for dry roasting
2 tablespoons whole coriander
½ tablespoon cumin seeds
½ tablespoon peppercorns
¼ teaspoon fenugreek seeds
1 tablespoon toor dal or yellow lentils

for oil roasting
Few drops of oil
1 dried red chili, torn into small pieces (this will yield a mild rasam powder, use more chillies if you want it hot)

other ingredients
1/8 teaspoon asafoetida
1/2 teaspoon turmeric powder

In a small skillet on low heat, roast all the dry roasting ingredients one by one for about 1 minute each or till the spices are fragrant and turned color slightly. Place each ingredient in a coffee grinder as you finish roasting.

In the same pan, heat a few drops of oil, and roast the red chili for about 30 seconds. Add to the coffee grinder.

Add asafoetida and turmeric to the coffee grinder. Grind everything to a fine powder. Store in an airtight container. Rasam powder will keep for several months.

Tender Coconut Rasam Recipe

Use the pineapple rasam recipe above. But instead of pineapple chunks, use tender coconut pulp. Instead of pineapple juice, use tender coconut water. Add these right at the end of cooking.

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