Pineapple Thinai Kesari Recipe, the famous pineapple kesari with a healthy twist by including millet grains and jaggery instead of rava and sugar. Its been more than 1 year, since I started including millet grains in our diet. Though we do not take it on daily basis, I make sure to include them once or twice a week. If you want to try Indian sweets with millet grains, then try with thinai / foxtail millet. Thinai blends well with sugar / jaggery. Whereas, the other millet grains are generally used to prepare savory items.
Here, the brownish color of kesari is due to palm jaggery. If you add sugar, you may get light color. I would always ask my readers to skip refined sugar and try the recipe with palm jaggery / palm sugar. They are healthy when compared to sugar. Coming to the recipe, instead of thinai grains, you can also try this recipe with thinai flour. If you do not have pineapple essence, not a big deal, you can still try this recipe. You can also try adding few chunks of pineapple to give little crunchiness. Before preparing pineapple juice, check for the sourness. I have not tried canned juice before, so I’m not sure if this recipe works well with the processed juice.
Pineapple Thinai Kesari Recipe
- ½ cup thinai arisi / foxtail millet grains
- ½ cup powdered palm jaggery / karupati
- ¼ tsp pineapple essence
- ½ tsp cardamom powder
- ½ cup fresh pineapple juice
- 2 and ½ cup water
- ghee / clarified butter
- dry fruits for garnishing
- Roast thinai arisi in a kadhai or pan till nice aroma comes. Remove from the heat and allow to cool. Grind in a mixer to coarse powder like fine rava consistency. Keep it aside. Heat 1 tbsp ghee in a kadhai. Roast ground thinai for few minutes on low flame and transfer it to a bowl.
- Heat water in the same pan or kadhai. Add roasted thinai rava and make sure no lumps are formed. Stir it frequently on low flame. Cook till ¾ of the water level reduces. Now, add cardamom powder, pineapple juice and essence. Stir well.
- Cook for 2-5 mins. Add powdered jaggery and give a stir. Cook till the kesari mixture starts leaving the sides of the pan. Add 1 tbsp ghee and stir again.
- If using dry fruits, then this is the time to add them. Roast dry fruits with 1 tbsp ghee and mix with the prepared kesari. Serve this hot or cold.