By: Devika Magu
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Pineapple Kesari is where fluffy semolina meets tangy pineapple magic, with a touch of ghee for that perfect richness. Here's how to whip it up like a pro
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1 cup semolina
1/2 cup sugar
1 cup crushed pineapple
3 tbsp ghee
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Heat ghee in a pan, then roast the semolina on low heat until it's golden and smells amazing. Set it aside for now.
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In the same pan, add water, sugar, and crushed pineapple. Let it boil until the mix thickens just a little.
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Slowly add the roasted semolina, stirring constantly so there are no lumps (nobody likes lumpy kesari!).
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Keep it on low heat and stir until the kesari thickens up and starts to pull away from the pan's edges.
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Move it to a dish, let it cool slightly, and dive into this tropical treat. Perfect for any occasion-or just because!
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