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.
