Want to try something different for dessert? Think of this as pineapple pudding, Indian style. The recipe is so easy, compared to, say, making a cheesecake. The combination of raisins, pineapple, and cashews with the ghee and cardamom will wow your dinner guests.
Serves 6 to 8
Ingredients
- 1 1/2 cups (375 mL) milk
- 1 teaspoon (5 mL) saffron, about 6 to 8 threads
- 4 tablespoons (60 mL) ghee [1] or vegetable oil, divided
- 12 cashews
- 12 golden raisins
- 1/4 teaspoon (1 mL) ground cardamom
- 1 cup (250 mL) semolina flour (rava)
- 1 cup (250 mL) canned crushed pineapple, drained but reserving 3/4 cup (185 mL) of the juice
- 1 cup (250 mL) granulated sugar
Directions
- Heat milk in a small saucepan over low heat. Remove the pan from the heat, add the saffron threads, and steep for 10 minutes.
- Strain the saffron milk into a medium saucepan. Bring to a gentle simmer over medium-low. Remove the pan from the heat and set aside.
- In a skillet set over medium-low, heat 2 tablespoons (30 mL) of the ghee (or vegetable oil). Add the cashews, raisins, and cardamom, and gently toast for 2 to 3 minutes. Remove the cashews and raisins from the pan and set aside.
- To the same pan, add the remaining 2 tablespoons (30 mL) ghee (or vegetable oil) and heat over medium-low. Add the semolina and cook, stirring often with a wooden spoon to avoid burning, for about 2 minutes or just lightly toasted. Set aside.
- Add the pineapple and pineapple juice to the milk, bring to a simmer, and allow to simmer over medium heat for a few minutes. Add the semolina to the milk, and whisk to combine. Simmer for 6 to 10 minutes, stirring occasionally. Add the sugar, and continue to simmer, stirring, for another 5 minutes. Fold in the cashews and raisins. (Alternately, instead of folding them in, you can serve the kesari with the cashews and raisins on top.)
- Remove the pan from the heat. Serve the kesari immediately, or chill it to enjoy cold.