Pineapple Kesaribath /pineapple sooji halwa

Kesaribath is a sweet dish made with semolina and saffron. It's also known as sheera or sooji halwa in different parts of India. 

Pineapple Kesaribath is made using pineapple chunks or puréed pineapple. I have used pineapple chunks, you can use purée if you don't like the fruit chunks in Kesaribath.

Ingredients:

Semolina/Rava/sooji : 1 cup

Sugar : 1 cup

Clarified butter: 3/4 cup

Pineapple : 1 cup

Cashews: 10-15

Raisins :15-20

Saffron:1 tsp

Water: 2 cups

Method:

1. Cut pineapple into small pieces and keep aside.

2. Heat ghee in a pan and add semolina and mix well.

3. Add saffron and fry semolina in ghee for 2 mins.

4. Add pineapple pieces and mix well and sauté for a min.

5. Next add in 2 cups of hot water on very low flame, cover with lid and let it cook for 3-4 mins. All the water will be absorbed and the mixture will look dry at this point.

6. Mix in sugar and fold properly. After adding sugar the mixture will become a bit liquidy again. Keep mixing it until you get halwa consistency and turn off.

7. Fry cashew and raisins in ghee and mix in the halwa and serve hot.