Friday, January 22, 2016

Posted by Mala at 1:00:00 AM 6 comments
Had some guests...felt like making something out of mango....but where will I get fresh mangoes now??? But, I was fortunate enough to  get some export quality tinned mango puree, and........ very very good. . And getting this mango puree,   paved way for the advent of  a new dessert.......Mango-Pineapple Kesari!!
Today being the Thai Friday (தை வெள்ளிக்கிழமை), I could offer it to our Family Deity. I am so happy, the guests could share the prasaad as well!

Sooji/Semolina/Rava - 1 cup
Water - 2 1/2 cups
Sugar - 11/4  cups (since the mango pulp is sweetened, I reduced sugar)
Mango puree - 3/4 cup
Cut pineapple - 1/2 cup (I used tinned )
Cardamom powder - 1/4 tsp
Ghee - 6 tbsps
Cashews and Raisins
Few strands saffron 

Recipe Cuisine:  South / North Indian; Recipe Category: Indian sweets
Prep time: 15 mts; Cooking time: 25 mts 

Serves 6

                                                          Rava getting roasted in ghee

Remove rava, add  water, when it starts boiling, add the saffron strands  and cardamom powder

add the pineapple pieces.....

the roasted rava and the mango puree. Mango puree, actually, must  be added after rava gets half-cooked. For me, it took slightly longer time, I was scared infact!

Mix well, adding 2 tsps of ghee

Keep covered with a lid, so that the rava as well as the pineapple pieces will get cooked.

Now, add sugar. Keep stirring, it will become watery. Don't panic. Stay calm. It will thicken.

See!!! What did I tell you???

Cashews getting roasted in 2 tbsps ghee

Added to the Kesari.

Raisins getting roasted....

And added.

Mixed well. You can see the Kesari leaving the sides of the vessel, and coming nicely, indicating, it is almost done.

Here is the most flavourful, tasty Kesari, retaining the full flavour  and nutrition of mangoes and pineapple, and my guests and family  loved it. You can stun your guests too!

This post first appeared in

*Fresh pineapple can also be used. 
*Tastes superb, when served hot.
*Fresh mango puree can be used too. In that case, sugar can be increased little bit, say 1/4 cup.
*Another good fact about this Kesari is, no artificial food colour has been used. The Kesari obtains its beautiful, rich, golden colour from the saffron strands as well as  the mango puree.
*I forgot to reserve some roasted cashews and raisins for decoration. You can.


  1. Kesari in any form is always welcome.That too made with fruits like mango and pineapple is like cherry on the cake! Splash of this golden mound on a dish is fetching!

  2. Looks super delicious. You are so creative Akka. I have never seen this combination for Kesari before with two of my favorite fruits.Kalpana Anand

  3. I tried this kesari today and it was simply delicious! Thank you for this recipe.


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