Pineapple Kesaribath

Pineapple Kesaribath

Kesaribath / Sheera/ Halwa is a very tasty semolina pudding and is generally made for breakfast. As such, based on the season...seasonal fruits have been incorporated into this dish. The most popular one at our household was always with pineapples and it is super delicious..

Here is the Recipe 

Ingredients

1 cup dry roasted semolina (upma rava)

3/4 cup sugar

2 cups hot water

1 cup finely chopped fresh pineapples 

2 cloves

Handful of cashews and raisins

Pinch of saffron

Cardamon powder 1/2 teaspoon

Ghee 5-6 tablespoons

Method

1) in a wok/pan take 4 tablespoon ghee to this add 2.cloves, a handful cashews and fry until golden, now add raisins and fry until they swell up... Add 1 cup roasted semolina and fry for a minute... Now add finely chopped pineapple pieces and fry.
2) add 2 cups hot water and saffron strands to this , mix well and close the lid let it cook, once it's cooked and water completely evaporated ( 3-5 mins )
3) add 3/4th cup sugar and 1 to 2 tablespoon ghee again and half teaspoon cardamon powder and stir until all the sugar melts and the ghee starts separating.. 
4)garnish with saffron and serve.

Pineapple Tip

When we eat fresh pineapple we get a slight stingy/astringent feeling on our tongue, throat or sides of our mouth... This is due to an enzyme called Bromelain which is found in pineapples. This enzyme essentially breaks down proteins and hence pineapple is used as an excellent meat tenderizer 😅. So essentially when you are eating a fresh pineapple ... Its eating you back... Intrigued..!?! 

Well, in order to avoid this please soak cut pineapple pieces in salt water for atleast 30 mins before eating. This not only dilutes the astringent effect but also renders the pineapples sweeter to taste.

However, if you are using freshly cut pineapples for cooking (like above) or grilling etc., you need not soak it, as cooking/ grilling/blanching process removes this enzyme anyways.