Pineapple kesari (Pineapple sheera)
Pineapple kesari as wel known as pineapple sheera is a delicious sweet made with semolina, pineapple, sugar, ghee and nuts. This is a very fashionable dessert from Karnataka, a Southern American Indian Department of State. This super delicious dessert has a natural sweet fragrance of the ripe pineapple combined with a nutty aroma of desi ghee and cardamoms. With its waxy melt-in-the-mouth texture &adenylic acid; tiny chunks of pineapples in all bite, this ananas sheera is most prospective to impress everyone.
You can always find pineapple kesari in almost restaurants and Luncheon centers of Karnataka. This classic sweet dish is made in the equivalent lines as the orthodox Sheera, an Indian semolina pudding. It is known by different names across India, suji halwa, sajjige, kesari, kesari bathtub & rava kesari are some of the names.
In Hindi, Kesari is the word for saffron or orange color. Since these puddings are ready-made with artificial saffron people of colour they are named as kesari. A lot of wellness conscious home cooks have got replaced artificial colourise with orange yellow strands in these recipes. So my recipe does not squall for any vividness. Instead you can use saffron or totally skip IT.
Here the quality of pineapple is the key. It has to be ripe and sweet so information technology gives the pineapple kesari a pleasant color in and flavor. If you do not have pineapple, you can also use banana, mango, apple Oregon mixed fruits in this formula.
Pineapple sheera makes for a great refreshing aft meal afters. It buns also be served as a breakfast with poori.
Or Serve this as a divide of chow bath, khara bath and kesari bath served together in a plate with a chutney and unusual accompaniments.
On that point are a a few different ways pineapple kesari is made. I am sharing the easiest extraordinary here. If you do not like pineapple chunks and want the halwa to be more intensely flavored, you can likewise blend information technology to a puree and use therein recipe.
Preparation for pineapple sheera
1. Heat up 1 tbsp ghee in a pot.
2. Christopher Fry cashews until golden. Towards the end append raisins and stir for a while. Set these divagation in a plate. Continue the ghee in the pot.
3. Add 1 cup semolina and fry along a metier flaming until it begins to smell good. Transfer this to a plate and simmer down.
4. Next pour 2 tbsps ghee and sum up 1 cupful pineapple chunks. Saute just for a minute. This helps to bring out a nice flavor from pineapple. If using Ananas comosus puree, contribute it and then cook for 3 to 4 minutes. Information technology will slosh, thusly keep covered.
5. Pour 2.5 to 3 cups water, sugar and then a generous pinch of saffron if you like. Wreak it to a moil. You can also add sugar erstwhile the semolina is cooked at step 8.
How to make pineapple kesari
6. When the water begins to boil, lose weight the flame to medium. With one hand pour the semolina in a dragging stream and keep stirring the water in the pot with the other deal. This prevent lumps. (Go over my video)
7. Keep stirring to prevent formations of lumps. Add Elettaria cardamomum powder. Quickly stir and break if you happen any lumps.
8. The mixture turns precise hot and may splash. Next cover the toilet and lower the flame up. Cook until the moisture has gaseous.
9. Pineapple kesari is done.
10. Bring little more ghee. Stir well.
11. Keep covered and cook for 2 to 3 proceedings.
Last trim pineapple sheera with nuts and raisins.
Many Halwa recipes
Cultivated carrot halwa
Badam halwa
Moong dal halwa
Lauki ka halwa
Dates halwa
You can also check Sweets Recipes here and Diwali Sweets here.
Formula card
- 1 cup semolina (rava or suji)
- 2 to 3 tbsp ghee
- 1 transfuse ananas chunks (fractional edge pieces)
- 2 ½ cups water
- ½ cup sugar
- ¼ tsp elaichi (green cardamom pulverization)
- 1 pinch saffron ( kesari) (optional)
- 10 cashews or as needed
- 1 tbsp raisins operating room as needed
Preparation
-
Heat 1 tbsp ghee in a pot. Fry cashews until light happy.
-
Then add raisins and child until they turn plump. Dispatch them to a plate and keep aside.
-
Add rava operating theatre suji and fry on a medium heat until it turns aromatic. Do not brown the rava. Transfer to a home base and set aside.
-
To the same pot, add 2 tbsps ghee and pineapple. Saute for 2 to 3 minutes.
Making pineapple plant sheera Beaver State kesari
-
Add sugar, water supply and bring it to a boil along with saffron.
-
When the water begins to furuncle, reduce the flare to medium. With one hand pour semolina to the pot in a unhurried stream stirring constantly to avoid formation of lumps. We don't want lumps of semolina present.
-
Quickly stir and break up lumps if you find any. Sum up cardamom powder. Stir well.
-
Lower the flare. Cover and cook until all the irrigate evaporates. If desired add more ghee. Cook for 2 to 3 mins on a humble flame up.
-
Turn off the fire and keep covered for 2 to 3 transactions.
-
Serve pineapple sheera or kesari hot or warm.
Alternative quantities provided in the recipe posting are for 1x only, original recipe.
For outdo results follow my detailed gradual photograph instructions and tips above the formula card.
Nutrition Facts
Pineapple kesari (Pineapple sheera)
Sum of money Per Service
Calories 487 Calories from Fat 108
% Daily Value*
Fat 12g 18%
Saturated Fat 6g 38%
Cholesterol 25mg 8%
Sodium 14mg 1%
Potassium 237mg 7%
Carbohydrates 86g 29%
Fiber 3g 13%
Sugar 38g 42%
Protein 8g 16%
Vitamin A 30IU 1%
Vitamin C 26.3mg 32%
Calcium 23mg 2%
Cast-iron 3mg 17%
* Percent Each day Values are based on a 2000 calorie diet.
© Swasthi's Recipes
0 Response to "Pineapple kesari (Pineapple sheera)"
Postar um comentário