South Indies: Pineapple Kesari Bhath

Wednesday, June 30, 2010

This one's for my blog anniversary. I know its a little, but never mind. A celebration is a celebration after all. Since, I don't have too many sweet dishes posted here, this is a perfect excuse.

This recipe is from my mom & I absolutely love this one, even though I am not that fond of sweets. Kesari Bhath is a regular sweet dish, but the addition of pineapple gives it a different kick. Mom always makes this for get-togethers & parties & this has always been a hit

Pineapple Kesari Bhath

You Will Need:
  • 1 cup fine semolina
  • 1 cup granulated sugar
  • A little more than half a cup - Desi Ghee
  • 1 cup pineapple puree - home made/canned
  • 1/2 tsp - Green Cardamon powder
  • 2 tbsp chopped cashewnuts - fried in ghee
  • 2 tbsp raisins - fried in ghee
  • 1/2 tsp turmeric powder
  • Saffron strands for garnish - dissolved in warm milk
  • 2 cups water

How To:

  • In a large heavy bottomed pan, heat 2 tbsp desi ghee & roast semolina until it slighlty changes color & aromatic. Once done, transfer into a bowl & set aside.
  • In the same pan, boil 2 cups of water & add sugar. Bring the mixture to a boil & add pineapple pulp. As the mixture is boiling, add turmeric & cardamom powder
  • Add semolina into the boiling mixture such that no lumps are formed. Keep stirring continuously.
  • Meanwhile, add half of desi ghee & allow semolina to get completely cooked. This should take about 3- mins.
  • Add the remaining letfover ghee & mix well.
  • Transfer to a serving bowl & garnish with fried cashews, raisins & saffron.

Serve Warm ... Enjoi !!!


  • To make pineapple puree, take fresh pineapple, peel the skin. roughly chop into cubes & blend it in a blender.
  • Also, pineapple can be finely chopped & added as is instead of making a puree. You will be able to bite into little bits of pineapple. This tastes great too.

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