Chennai

Recipes filtered down through the ages some hundreds of years old and raw materials mentioned thousands of years back are the most interesting features for a foodie like me. After browsing through history books, visiting ancient places of worship and meeting elderly people, who are a wealth of knowledge, I find each state in India to be a melting pot where food, culture, creativity and recipes meet.

Mysore wins hands down during this season, as the whole city celebrates Dusshera here and the palace is lit up for ten days. Not to forget the royal procession, which culminates the grandeur of the Wadaiyars with the spirit of the festival.

Dussera brings back memories of the late Srikantadatta Narasimharaja Wadiyar, twenty-sixth maharaja of the Kingdom of Mysore. He loved all the creative arts and culture. Thanks to the actress Prabha and Chinnen Das, I got the chance to meet His Highness quite often at private parties and dinners, to which I was invited. He used to love food and was a great host, especially during Dussera. I was one of the lucky ones to get an invitation to stay in Mysore and experience the last two days of the festivals with the royal family.

When I was at the palace during Srikantadatta Narasimharaja Wadiyar’s time, a lavish spread greeted us and right from ghase gase payasa, mysorepak, tengina kayi akki to pineapple kesari, the choice of dishes was presented before us.

Pineapple kesari certainly won my vote as the best dish — apart from the festival, it is commonly served during weddings in Karnataka. It is a classic sweet prepared with sooji and pineapple. This is a fool proof recipe which even beginners can try with confidence. During Ayudha pooja or Diwali, which is round the corner, you can prepare this dessert and share it with your friends and loved ones.

Pineapple Kesari

Prep Time : 10 minutes

Cook Time : 20 minutes 

Serves: 4-5 

Recipe Category:  heritage Dessert made during festivals and weddings 

calories per serve: 310 Cl. per serve

Ingredients

Fine rava (sooji) 1/2 cup

Sugar 1 cup

Ghee 1/2 cup

Water 1 1/2 cup

Pineapple, chopped 1/2 cup

Cashew nuts 1/4 cup

Raisins 1/4 cup

Almonds 1/4 cup

Cardamom 4 or 5, powdered

Saffron (kesar) a few strands soaked in milk

Yellow food colouring or kesari colouring 

1 drop (optional)

Preparation

• Dry roast sooji for 1 minute or till it is hot.
• Heat a tsp of ghee and fry cashew nuts, almonds and raisins on low heat until colour changes a bit. 
• Fry the raisins last.
• Cut pineapple, discard the skin and core. 
• Chop the pineapple flesh into small cubes and keep it aside.

Method

• In a non-stick or heavy-bottom pan, place it on the flame and pour 1 tbsp ghee.
• When hot, add the sooji and fry for 2-3 minutes.
• Let the sooji get roasted slightly.
• Now, add the chopped pineapple and mix well.
• In a separate vessel, pour 1 1/2 cups of water and bring it to boil.
• Add a pinch of food colour or kesari powder in it.
• Now, add the boiling water to the sooji and stir well.
• Add the saffron soaked in milk. 
• Cook the sooji on medium flame.
• Once all the water has evaporated, add sugar.
• When you add sugar, the mixture will turn watery again.
• Cook the sooji well on medium or low flame.
• Add the rest of the ghee.
• When it starts leaving the sides of the pan, add fried cashew nuts, almonds and raisins.
• Add cardamom powder and switch off the heat.
• As it cools, it will thicken. 
• This kesari stays good at room temperature for two days. It tastes even better on the second day, with an enhanced pineapple flavour.

Kitchen Tip

• Store raw sooji in an air tight container in the fridge to avoid insects 
• Add a little milk to the sooji water to enhance the taste
• Once a dish is reheated never put it back in the fridge, this is harmful for your body

— Chef Ramaa Shanker is the author of Festive Offerings to the Gods: Divine Soul Recipes

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