Whether it is a small engagement party, a get together or even a dwadashi or Thursday night when you are not supposed to eat certain items, the most common sweet dish in any Madhwa household is “Pineapple Kesaribath”. This kesaribath is made with tons and tons of ghee. Not so much my liking though. Anyway, I rarely prepare this because of ghee. However, last weekend when we visited Costco for our regular shopping, they had pineapples for just under $3, and my Husband picked one. Most was eaten as is, and whatever was leftover I used to prepare this sweet dish. So, here is what you need to make pineapple kesaribath.
- 2 cups Rava or fine Sooji
- 1 and 1/2 cup Sugar. Use more if you need more sweeter
- Cashews and Raisins ( as mush as you can afford) The more the better
- 4 tsp Ghee + 2 tsp Ghee
- 1/4 cup finely chopped pineapples. You can also use canned ones.
- Finely ground cardamom
- Saffron food color a pinch. If you have saffron strands you can use them as well. Soaked in milk.
- In a pan with 2 tsp of ghee fry the rava or sooji on low heat. The house fills with a nice aroma. You need to fry really on low heat for at least 15-20 minutes.
- Next, in a heavy bottom pan add the 3 and 1/2 cups of water and sugar. Let it come to a boil, now add the pineapples and also the saffron.
- When the pineapple is soft, slowly add the rava. While adding the rava, keep stirring the same so that no big lumps are formed.
- When all the rava is completely mixed with the sugar, reduce the flame to low and cover the pan.
- In another pan, fry the cashews and raisins in the remaining ghee.
- Add this to the Kesaribath, mix well.
- When completely done, add also the finely ground cardamom and mix well.
- Serve with Vegetable Upma. Coming next.
- This combination is also called Chow Chow Bath in Bengaluru restaurants.