I am not an expert when it comes to making traditional Indian sweets. I have been told by mom and a few others that I don't have "the hand" for making Palagaaram. All I know is Kesari Bhath, Kheer/Payasam and a few Halwa/Halva. I am yet to try the most popular sweet item "Gulab Jamun". But what I do know is to eat them well. :). Well, here is my Pineapple Kesari recipe for the New BM: Theme-Indian Sweets and for Father's Day 2012..
1 Cup Sooji/Cream of Wheat
1 Cup Pureed Pineapple ( I used "Dole" Pineapple chunks in Juice)
1-1/2 Cups Skimmed Milk
1-1/2 Cups Water
1/2 to 1 Cup Pineapple Juice
1 to 1-1/2 Cups Sugar
1/2 Cup + 1 Tbsp Ghee/Clarified Butter
1/8 Cup Cashew (roughly chopped)
2 Tbsp Golden Raisins
Yellow Coloring Optional
- Fry the nuts and raisins in a tbsp of ghee until the nuts turn light brown. Set aside.
- In a wide non-stick pan, melt the ghee.
- Add the Sooji and fry for 2-3 minutes. Pour the milk, water and cook the Sooji/Semolina. Keep stirring now and then to avoid any clumps.
- Once the mixture thicken slightly, add the pureed pineapple.
- Stir till the mixture thickens.
- Finally add the pineapple juice, sugar, fried nuts and raisins.
- Cook till the mixture thickens and is slightly goopy. Let is rest for about 10-15 minutes.
- Using the ice-cream scoop, divide the warm mixture into small portions and serve warm or cold. Either way it tastes fabulous.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17