Pineapple Kesari

A melting and glossy semolina pudding, dotted with tangy pineapple cubes. The texture is soft, infused with the warm scent of cardamom and the richness of ghee.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 601
• Protein: 6 g
• Carbs: 76 g
• Fat: 29 g

Ingredients

• 150 g Durum wheat semolina ( fine )
• 200 g Ananas comosus (L.) Merril ( finely diced )
• 150 g White sugar
• 100 g ghee
• 450 ml Mineral water
• 30 g Roasted salted cashews
• 20 g Raisin
• 1 tsp Cardamom powder
• 1 pinch Saffron

Instructions

1. Fruit preparation

   Dice the pineapple into small 5mm cubes. They must be uniform to blend perfectly with the semolina without creating large disparate chunks.

2. Toasting the semolina

   In a pan, heat 2 tablespoons of ghee. Toast the cashews and raisins until they plump up. Remove and set aside. In the same fat, pour the semolina. Stir until it smells nutty and becomes sandy.

3. Cooking the fruit

   Bring the water to a boil in a pot with the pineapple cubes and saffron. Let simmer so the fruit softens slightly and colors the water.

4. Binding

   Pour the toasted semolina into the boiling water while whisking vigorously to avoid lumps. The semolina should absorb all the liquid and become compact.

5. Finishing and glazing

   Add the sugar, cardamom, and the remaining ghee. Work the mixture with a spatula: it should become glossy, supple, and pull away cleanly from the sides of the pan. Stir in the reserved nuts and raisins.

Chef's tips

• The semolina must be well-toasted to avoid becoming sticky.
• If the mixture sets too much while cooling, loosen it with a splash of hot water.
• The pineapple should be very ripe to provide the natural acidity that balances the sugar.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently with steam or a little water.