|Prep Time||5 minutes|
|Cook Time||30 minutes|
- 1 cup Pineapple cut into small chunks
- 2 cups Water
- 1 tablespoon Ghee (or Coconut Oil)
- 1/4 cup Raisins
- 1 cup Quinoa washed and drained
- 3 whole Cardamom crushed
- 1/2 cup Granulated sugar
- 1/2 cup Coconut milk (use thick coconut milk)
To cook the pineapple
- Cut the pineapple into small pieces. I used pre-cut pineapple so I just had to chop the big chunks into smaller pieces.
- In a small pan, put the pineapple chunks, the crushed cardamom pods and the water. Bring to a boil and then cover and cook for 5 minutes.
To make the kesari
- Heat the ghee or coconut oil in a pan. Add the raisins and fry them on medium heat until the raisins puff up and change color. Remove the raisins from the pan.
- In the same pan, add the washed quinoa and roast them for a few minutes.
- Add the cooked pineapple and the water. Mix well and bring to a boil. Cover the pan, reduce the heat and cook for 20 minutes or until the water is absorbed and the quinoa is cooked.
- Add the sugar and stir till well combined. When the sugar melts, the mixture gets moist again. Reduce the heat and cook till the water is absorbed.
- Add the coconut milk and mix well. Cook for 10 more minutes or until the liquid is absorbed. As the kesari cooks, it thickens.
- Garnish the kesari with the fried raisins.
- Use coconut oil instead of ghee to make this a completely vegan recipe.
- If you do not like the taste of coconut milk, you can omit it and use only water instead.
- You can use canned pineapple instead of fresh pineapple if you like.
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