What is Rava Kesari?
Rava Kesari is a popular South Indian sweet dish having its original roots in Karnataka, where it is also known as Kesari Baath. ‘Rava’ is the local term for semolina, whereas the term ‘kesari’ refers to the yellow color of the halwa and the aroma of kesar i.e saffron. The dish shares similar nature with the famous North Indian sweet suji ka halwa.
Pineapple Kesari Baath
Across South India, many local eateries serve kesari baath flavored with pineapple. It is cooked in flavorsome syrup consisting of saffron, pineapple cubes, sugar, cardamom, and pineapple juice simmered over low heat to get the golden liquid. Later, the roasted semolina (rava) is cooked in this sweet pineapple-flavored syrup. Hence, resulting in pineapple halwa. With each spoonful of pineapple halwa melody of flavors is created in the palate. The tropical freshness of pineapple is melted with the sweetness of sugar, ghee, and semolina building layers of extraordinary flavor. And not to forget the pleasing aroma of saffron, cardamom, and pineapple which filled senses with a long-lasting memory of this dessert.
Ingredients Required
Semolina: It is best to use fine rava (semolina) to make any kind of halwa. It is quick to cook and gives a nice, mouth-melting texture to the halwa. Thick or coarse semolina is not an ideal choice. Pineapple: Always use a fresh, juicy, ripe, and sweet pineapple for making the rava kesari. A slightly sour, bitter, or unripened pineapple is a BIG NO. Cashews: Use unsalted cashew. An authentic rava kesari always has cashews. Golden Syrup: The yellow color of the kesari baath comes from this golden syrup. It consists of – pineapple juice, white sugar, saffron strands, and cardamom powder. These ingredients together create that yellow hue.
Watch Pineapple Halwa Video
My Tried & True Tips
Tip 1: Slow Roasting Semolina The secret to making a spoon-licking halwa is slow roasting the rava over low heat till it changes the color to light brown. Keep stirring it while roasting for even browning. Tip 2: The Right Pineapple If you can get your hands on a good quality canned/tinned pineapple then nothing like it. I do not prefer adding any artificial color or flavor essence to the halwa. But it is a matter of personal choice. Tip 3: The Sweetness The quantity of sugar required to make kesari baath depends on many factors. If you are using a canned sweetened pineapple along with a packaged pineapple juice then taste the golden syrup and add sugar accordingly. Tip 4: The Right Ratio Always remember, semolina absorbs a lot of liquid and has a bland taste. Hence, the sugar syrup should be sweet enough to give halwa a sugary taste and cut down the acidity of pineapple. Tip 5: How To Store You can store leftover halwa in the refrigerator for 1 – 2 days. Reheat in a microwave or stovetop over low heat.
More Pineapple Recipes
Creamy Pasta Salad With Pineapple Mint Pineapple Popsicles Tropical Pineapple Salad Pineapple Fried Rice Pineapple Raita For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram and Youtube for video recipes.
