Pineapple Kesari - A Sweet Semolina Dessert

If you haven’t tasted Kesari, the closest textural comparison that comes to my mind is grits or polenta. 

Toasting the semolina

Kesari starts with coarse semolina, aka the grain that pasta is made of. The semolina is toasted in warm ghee to bring out its nutty flavors. At the end of this process, the little semolina granules will be all coated with a layer of butter-y ghee, at which point they will be set aside while a sweet sugar broth is prepped to imbue the semolina. 

Adding the roasted semolina in batches ensures that it doesn't clump when added to the pineapple broth.

In my recipe, I make a crushed pineapple and cardamom broth that I bring to a simmer before slowly lowering the toasted semolina into it. I love the slight tang of the pineapple which balances the richness of this dish. In a matter of minutes, the semolina absorbs the broth, turning it from a wet-sandy texture into a fluffy, mashed potato consistency. 

Sugar gives kesari a marmalade texture

Sugar is then added to the semolina in batches. The granular sugar crystals slowly melt into their liquid form allowing them to be absorbed by the semolina and changing the kesari into a marmalade consistency.

Ghee keeps kesari moist for days

Adding ghee to the kesari will keep it moist and delicious for days. You can make the kesari ahead of time and store in the fridge. Reheat the kesari on the stove on low heat or in the microwave and serve warm.

I love eating this pineapple kesari while it’s warm with pieces of charred pineapple placed on top for garnish. This dish is sweet from the sugar, floral from the cardamom, tangy from the pineapple, and buttery from the ghee. You don’t even have to chew, it just melts in your mouth. 

Pineapple Kesari - A Sweet Semolina Dessert

Shri Repp

Kesari is a sweet semolina (rava) dessert porridge popular in South India.This dish is sweet from the sugar, floral from the cardamom, tangy from the pineapple, and buttery from the ghee. 

5 from 2 votes

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Cook Time 15 minutes mins

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Ingredients

 

• ½ cup of ghee unsalted
• ½ cup of semolina coarse (95g)
• 8 oz can of crushed pineapple 227g, no sugar added
• 1.5 cups water
• ¼ teaspoon salt
• ¼ teaspoon cardamom powder
• Optional Pinch of yellow food coloring
• 1 cup sugar 218g
• Optional pineapple slices, charred or broiled to serve as a garnish

Instructions

 

1. Melt  ¼ cup of ghee on a large skillet on low heat. 
2. Once the ghee is warm, add semolina to the skillet. Evenly coat the semolina with the ghee and toast. The semolina will resemble a wet sand texture when mixed with the ghee. Constantly stir the semolina on low heat for 3-5 minutes to lightly toast the semolina. Remove the semolina from the skillet and set aside in a bowl.
3. Add the can of crushed pineapple to the skillet and let it simmer for 2-3 minutes on medium heat until the juices start boiling.
4. Add water, salt, cardamom powder, and yellow food coloring to the skillet and mix. Allow the water and pineapple mixture to heat up and start simmering.
5. Turn the heat to low, add in half of the toasted semolina to the pineapple water mixture, and stir continuously. Once the semolina is mixed, add the remaining semolina and continue to stir on low heat for 1-3 minutes or until the semolina soaks up the pineapple broth and fluffs up like mashed potatoes. You can also taste a small spoonful of the semolina to ensure that it is soft and fluffy.
6. In ¼ cup increments add sugar to the skillet and stir until completely dissolved before adding the next increment.The sugar will melt and loosen the kesari from a mashed potato consistency to a thick marmalade consistency. 
7. Add the remaining ¼ cup of ghee to the semolina and mix thoroughly until the kesari soaks in the ghee.
8. Turn off the heat. Spoon the kesari into a bowl and serve warm with charred pineapples. 

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Notes and Tips

• Adding food coloring to the kesari gives it that bright yellow look. It is totally unnecessary and is purely for aesthetics. 
• You can buy a can of pineapple slices that you can broil or torch for a garnish. Alternatively, toasted cashews also make a great topping for this dessert!

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