Millet & Pineapple nutty pudding
( சிறு தானிய அன்னாசி பழ கேசரி )
Ingredients:
Millet ( சிறு தானியம் - திணை/ சாமை) - 1 cup
Pineapple ( அன்னாசி பழம் ) - 1 cup of bite-size cubes
Sugar (சக்கரை ) - 1 1/2 cups
A mix of Cashew, Almond & Pista nuts (முந்திரி பாதாம் பிஸ்தா பருப்பு) - 1/2 cup
Raisins ( உலர் திராட்சை ) - 2 tsp
Clarified butter/ Ghee ( நெய் ) - 3 tbsp
Yellow/ Orange food colour ( கேசரி பவுடர்) - a pinch
Cardamom ( ஏலக்காய் ) - 4 pods
Steps:
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| In a heavy bottom saucepan, heat a tablespoon of ghee and fry the nuts. |
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| Transfer nuts to a plate, add raisins to the hot nuts. Mix well. |
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| Coarse grind the millet |
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| Heat a tablespoon of ghee and roast the millet until fragrant. |
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| Add the pineapple pieces. let the juice of the fruit mix well with the millet. |
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| Add three and a half cups of water and a pinch of the food color. |
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| Stir continuously and cook on low-medium flame |
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| Add the remaining ghee. Cook covered on a low flame. |
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| Once the millet is cooked, add sugar and cook for 2 more minutes. |
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| Switch off the flame. Add the nuts, mix well. Give a standing time of 5 minutes before serving hot. |
My Notes:
I prefer this type of pineapple flavoured Kesari with lots of nuts to the normal Kesari.
Usually, this sweet, kesari, is prepared using semolina. Since the introduction of various millets in our diet, I have tried this and it is yummy. Try and enjoy this dish.
Apple can be used as an alternative to pineapple.
I prefer not to fry raisins in ghee as they lose their sweetness by doing so. It is a personal choice.
Though cardamom is in the list, didn't use as I wanted everyone to relish the original pineapple taste and not hindered by the cardamom flavour. Didn't go for artificial flavoring ( pineapple essence) either.
Add a pinch of salt to enhance the flavour and sweetness of the dish.
Recently on Chitra Pournami which fell on a Thursday, I prepared this as an offering for Shridi Sai Baba.
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