Pineapple Kesari | Happy Ugadi to all my readers

...version 1.0
Let's talk about the version later... First of all Happy Ugadi to all my readers. Hope you had a fun filled gala time with all that sweets, pooran bolis and everything traditional not to forget the ugadi pachadi.
Its just like everyday over here and preparations are going on to welcome the Tamil New Year along with the kid. Amma makes the traditional South Indian Thali with kootu, aviyal, sambar, rasam, paruppu, vada and payasam and nothing can beat having all the varieties on a banana leaf. #simplepleasuresoflife#

And now to the version. I already have a pineapple rava kesari recipe in the blog but it contains food coloring and artificial flavorings. Its not good but it surely satisfies your pineapple cravings off season. Then why another recipe... I have an answer to that too :) The kid had moved on to solid foods long back but its just been rasam saadam or fresh curd rice on his plate. I have been advised to show varieties in his food incorporating more flavors ~ sweet, sour and spiciness.

And so I made this kesari again with no artificial flavoring or coloring and with some fresh chopped pineapple pieces for him and for Ugadi. And when he took his first bite, there I sat with the camera on one hand to capture my big boy's moments. I wouldn't say he loved it , all he had was two mouthfuls and one thing I could say is that he is just like mama.. not quite a sweet tooth except for cakes and chocolates. As of now his is a lover for milk chocolates and vanilla cakes but kesaris and payasams are just not his type...

~*What U Need*~ Sooji / Semolina / Rava – ½ cup Sugar – 1/4 cup + 2 tbsp Water – 1 ½ cups Ghee – 3 tsps Cashew, raisins - 5 each Pineapple essence - a few drops(optional) Chopped pineapples - 1/2 cup

How I Made it:
Dry roast the semolina till golden brown and u get a nice aroma. Boil 1 ½ cups of water till you see bubbles coming up. Add in the semolina and keep stirring till the water is absorbed, say 3-4 mins. Add the sugar and mix well. When the sugar has melted and combined well, add the 2 tsps of ghee, pineapple essence and the pineapple pieces. Stir well till the mixture comes off the pan. Remove from flame.

Fry the cashew and dry grapes in ghee, add this to the kesari and combine well. Grease a plate with ghee, drop the mixture onto this and smooth out. Once cooled, cut into slices or if you are lazy like me, scoop and serve in bowls.

Serve warm!!!

So thats it Folks...
With Love,

Signs off!!!