Kesaribath is a traditional Indian dessert especially in SouthIndia . This dessert is prepared using Semolina ,sugar, ghee,nuts and raisins along with saffron strands. In Karnataka , Kesaribath is most commonly served along with Kharabath. This combination is very popular and commonly found in all eataries as breakfast combo. The Kesaribath by itself is very tasty and tempting. The flavor of the sweet dish can be enhanced even more by adding finely chopped fruits like apple, pineapple, mango, banana, jackfruit accordingy to taste. If you do no like to eat fruit bits in between you can also addd in the form or puree. This dessert is apt for any occassion. Here I am sharing the recipe of Pineapple Kesaribath in simple steps.
Ingredients
- Semolina : 1 Cup
- Sugar : 1 Cups
- Pineapple : 1 Cup ( finely chopped)
- Ghee : 4 tbsp
- Cardamom Powder : 1/4 tsp
- Saffron : 3-4 stands ( soaked in warm milk)
- Yellow edible food color : 2 drops
- Cloves : 3 no
- Cashews : 10.no.
- Raisins : 10.no.
- Water : 3 cup
Instructions
-
In a pan heat 1 tbsp ghee along with 1tsp oil.
- Add cashews and raisins ,fry till golden brown. Transfer it to a plate and set aside
- Add semolina to the remaining ghee in the pan and saute till aromatic.
- In a kadai add sugar , finely chopped pineapple,cloves and water.
- Boil till sugar dissolves and pineapple becomes tender.
- Now add the roasted semolina, mix well without lumps. Keep the flame low while mixing.
- Add cardamon powder, saffron strands soaked in milk. Mix well
- Add 3tbsp ghee ,smear
- Lastly add fried cashews and raisins. Serve hot.
Note: Roast the semolina properly on medium flame else lumps will be formed and the dessert will taste raw and sticky. If pineapple is sour then increase the measurement of the sugar accordingly. If you do not like to use more ghee then reduce the measurement of ghee replacing with oil. i.e . half ghee and half oil of the given measurement.