The pineapple kesari is a variant of the ever-popular kesari baath, a dessert made in karnataka. The people there love it so much that they have it even for breakfast While the original recipe uses fresh, chopped pineapples to flavour the cooked and sweetened semolina, here we have used pineapple puree, so that the flavour is stronger and more uniform. Using a mixture of milk and water to cook the semolina gives it a rich taste, which is further intensified by a dash of spices like saffron and cardamom. Use small/fine semolina for making kesari as that will give you a nice, smooth halwa-like texture. Preparing the pineapple kesari in the microwave oven not only makes the process quicker but also retains the aroma and taste of the pineapple puree very well. You can also use pineapples to make other delicacies like the pineapple jam and pineapple jam filled bread tarts.
