Pineapple Kesari Bath/ Semolina Pudding

Kesari Bath is a south Indian version of the sooji halwa. This recipe is a specialty in the sense that it makes use of pinapple in a sweet dish which is not very common amongst the south Indian sweets. This is usually served as a prasada on the Satyanarayana Swamy poojas, Which used to love. Last week end i had a couple of friends over and i had made this for the dessert! We all loved it!

We will need,

Sooji   1 cup (Use chiroti rawa for best results)
Sugar 1 cup (or more if you like your desserts sweeter)
Water 2 1/2cups
Saffron 1 big pinch soaked in a tablespoon of warm water
Pineapple canned  1/4 cup  diced
Ghee 3 tablespoons

  • Heat ghee in a thick bottomed pot. Add the sooji and keep stirring till fragrant. Take it off the heat.
  • Combine water, sugar and saffron in another pot and simmer till the sugar dissolves.
  • Drop the warm toasted sooji into the hot syrup over low flame, one tablespoon at a time stirring vigorously. Make sure there are no lumps and Be careful to keep your hands safe from the hot spluttering mixture. 
  • Stir in the pineapple pieces. Cover and cook for a few more minutes. This dessert can be served either hot or cold.

One of my readers suggests chopping the pineapple into tiny cubes and cooking it in sugar syrup before continuing with the recipe. This is one nice twist for those who appreciate sweeter sweets :)


EC said...

Most simple dessert and everyone's fav too

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Anonymous said...

Nice recipes but here I go with two suggestion. Cut the pineapple pieces into small peices very small like the small godambi peices in any sweets. People should not know they are pineapple easily. Also i think you should cook them in sugar water before adding them so they will be slightly sweet.
Another think, why do you have to explain it as halwa? Let everyone know this as kesari bath itself. If there is no word in kannada for any sweets like rasmalai, pongal etc let us borrow those words and use them. But when we have words in our lang, lets use the same. I said this cuz ur blog's name is kannada cuisine. Keep up the good work.

Kannada Cuisine said...

I prefer to have chunky pineapple in my kesaribath.But I am including your tip in the post script..same with cooking pineapple in sugar syrup. About your suggestion w.r.t the tittle, though I respect your sentiment, I believe my blog is all about introducing non-Kannadigas to the nuances of Kannadiga cooking. So there has to be some king of translation.

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