Pineapple Kesari Bhath Recipe - Sweet Semolina Pudding
Pineapple Kesari Bhath is one of the most common, traditional dishes in Karnataka that is served along with Khara Bhath to make a complete meal. The semolina is cooked with lots of ghee, sugar and is mixed along with pineapple chunks which adds in the rich flavour to the dish.
Pineapple Kesari Bhath Recipe is one of the most common, traditional dishes in Karnataka. The Kesari Bhath is a must during weddings for breakfast and is usually served along with Khara bhath (upma).
It is simple to make and taste delicious. You can make this Pineapple Kesari Bhath wherever you are craving something sweet. Make for your kids as an after school snack or during festivals and serve to your guests.
Serve the Pineapple Kesari Bhat along with Khara Bhath-Rava Upma for breakfast or any special occasion like wedding or a festival.
If you like South Indian Breakfast Recipes - then you must try some of our favorites like :
- Soft Masala Dosa With Red Chutney
- Godhumai Idli Recipe
- Masala Akki Roti
- Karnataka Style Set Dosa
- Tomato Uttapam Recipe
- 1 cup Sooji (Semolina/ Rava) , fine
- 1/4 cup Ghee
- 1/2 cup Pineapple , finely chopped
- Saffron strands , few
- 1/2 cup Milk , hot
- 1/2 cup Sugar
- 1 teaspoon Cardamom Powder (Elaichi)
- 1 pinch Edible camphor (pacha karpooram) Seasoning
- 2 tablespoon Ghee , for tempering
- 10 Cashew nuts , as required
- 10 Raisins , as required
How to make Pineapple Kesari Bhath Recipe - Sweet Semolina Pudding
To begin making the Pineapple Kesari Bhath Recipe, soak the saffron in a tablespoon of hot milk and keep aside.
Heat a tablespoon of ghee in a small skillet over medium heat. Add the cashew nuts and allow it to roast until crisp and golden brown. Add the raisins and saute until it puffs up and turn off the heat. Keep this aside.
In a saucepan, cook the pineapple on low heat until it softens and gets well cooked. Once done turn off the heat and allow it to cool. Keep this aside.
In another saucepan; bring the remaining milk, 2 cups of water to a brisk boil. Add the sugar, cardamom powder, saffron milk, camphor and turn the heat to low and keep it simmering until we roast the rava (sooji).
In a heavy bottomed pan; heat 1/4 cup of ghee and add the semolina. Roast the rava in the ghee on medium heat until you can smell a roasted aroma coming through and the rava becomes golden brown in colour.
After the rava has roasted, gradually add the milk mixture into the rava. Keep stirring continuously as you add the milk so no lumps form. Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly.
Keep stirring for at least 5 minutes until you notice the Kesari Bhath leaves the sides of the pan.
Once done, stir in the roasted cashew nuts and raisins and mix well to combine. Transfer the Kesari Bhath to a serving dish and serve warm or chilled.
Serve the Pineapple Kesari Bhath along with Khara Bhath - Rava Upma for breakfast or any special occasion like wedding or a festival.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.