Pineapple Pudding or Pineapple Kesari

                                                Pineapple Pudding 
                                               or 
                                     Pineapple Kesari

     Pineapple has an unique smell, which is liked and disliked by many. Pineapple can not be consumed raw, it has to be boiled in sugar syrup and can be eaten - discarding syrup. Eating raw pineapple may cause itching in the tongue. 
     So whenever I buy pineapple, I used to boil it in sugar syrup for about 15 minutes, cool it and then refrigerate. 

Selecting a Pineapple:  
The pineapple should be firm. It will give a little to firm pressure. The pineapple should be heavy for its size.

How to Cut:
1. Place the pineapple on its side, use a cutting board, cut the crown and the stem off, using a sharp knife cut them both off about a half inch.
2. Stand the pineapple up on the end, slice the skin off the sides, going from top to bottom. Cut as thinly as possibly.
3. Remove the eye spots, eye spots will all line up in diagonal rows on the pineapple. Cut a V shaped groove along the diagonal line to remove each set of eye spots. The remaining flesh is ready for cutting now.
4. Cut the pineapples into circles. Lay the peeled pineapple on its side and cut slices around 3/4  inch thick.
5. Depending on the quantity of slices, add sugar, water and  boil it for 15 minutes.
For Example: 10 slices, 1/2 cup sugar, 1& 1/2 cup water  or till it immerses the pineapple slices.
6. Drain the water and store it after it has cooled down completely. 
7. Keep it refrigerated.

         Pineapple kesari is commonly served in marriages as a classic sweet in the breakfast menu. If you are diet conscious avoid ghee, but ghee adds flavour and taste. 

Cuisine: South Indian
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Yields: Serves 4

Ingredients:
Pineapple slices finely chopped: 1/4 cup
Rava or Sooji: 1 cup
Sugar: 1/4 cup
Yellow food colour or Turmeric: 1/4 teaspoon
Cooking Oil: 2 tea spoons
Ghee: 2 table spoons
Cardamom: 2 pods crushed (Optional) 
Cashew: 8 to 10 nos
Raisins: a few (Optional)
water: 1 & 1/4 cup

Method:
1. Take a heavy bottomed pan or kadai, place it on the big burner over high flame.
2. Pour the rava and dry roast the rava till aroma comes, be careful not to burn it.
3. Take it out and pour in a plate to cool.
4. In the same pan, add 1 & 1/4 cup of water and heat it, add food colour now.
5. When the water is about to boil, simmer the flame and gently add the rava slowly and at the same time stir well so that no lumps are formed.
6. Let it cook. When the rava is completely cooked, add sugar. The sugar will melt and the kesari will become flowy.
7. Add pineapple chunks and add 1 table spoon of ghee and 2 tea spoons of oil and mixwell.
8. Close it with a lid. Let it cook for 3 to 5 minutes.
9. Place a small pan, add 1 table spoon of ghee. When it is hot, add cashews and fry till it becomes golden brown. Put off the flame and add this to the kesari and mix well.
10. Transfer the pineapple kesari to a serving bowl. Serve it hot.