Rawa kesrai is a well known sweet dish from South India. This is very similar to sooji ka halwa . The only difference is they never add oil in kesari , but use ghee instead. This is a dish which can’t be missed from their auspicious menu. Even they have it regularly in their Lunch or breakfast.
For making kesari few food colours are available at stores known as Kesari colour or Kesari powder. I got 2 colours one is yellow and another is orange. The orange colour is very bright and looks extremely attractive and beautiful. Well , apart from this someone gave us a package of Fruit rawa kesari, which was light green in colour.
Like our wide varieties of halwa, kesari has many variation too. Like mango kesari , chikoo kesari , milk kesari, mixed fruit Kesari and many more. pineapple kesari is also a variation of kesari. This is extremely soft, melt in mouth and absolutely yummy. The taste can’t be described in words until you make and have it.so let’s not waste time by talking, lets make it.
Boil the pineapple pieces with 1/4th cup of water for 5-6minutes till they turns soft. Remove from flame and keep aside.
Heat tbsp of ghee, roast the dry fruits lightly and keep aside.
In the same pan roast rawa till you get a nice aroma.Rawa colour will be changed slightly. Remove and set aside.
Boil 3 cups of water with the pineapple chunks. Add cardamom powder and mix well.
When water boils gradually add rawa and stir continuously. cook for 3-4 minutes .
Add sugar and keep stirring. It will be slightly watery.
Cover the pan and stir occasionally to avoid sticking to the bottom.
Add rest of the ghee and keep stirring till kesari leaves side of the pan.
Add fried dry fruits and serve immediately.
- Kesar itself gives a nice colour to this dish. yo u can add kesra instead of food colour.
- Quantity of sugar depends on sweetness of pineapple.If pineapple is less sweet you can increase the amount of sugar.
- I like nuts to be served top of the Kesari. You can do the same.