Foxtail millet pineapple kesari recipe - a delicious, quick and easy, healthier kesari made using foxtail millet. Foxtail millet is also known by the following names in Indian languages - kangni (hindi), navane (kannada), thinai (tamil), kang (Gujarati), rala (marathi)
¾cupsugar(can be adjusted to taste) or 95 grams sugar
12 to 15cashew nuts(kaju)
½teaspooncardamom powder(choti elaichi powder)
10 to 12strands of saffron(kesar)
2.5 to 3cupsof water
Firstly, wash/rinse 1 cup of foxtail millet and drain away the water. Keep this ready.
In a pan, heat 2 tablespoons of ghee. To this add 12 to 15 cashew nuts, stir fry until golden. As they are turning golden, add raisins and stir until they puff up. Remove on to a separate plate.
Add 1 cup foxtail millet to the same pan, stir fry for 4 to 5 minutes. Keep this ready aside.
In a pot, bring 2½ cups of water to a boil adding ¾ cup chopped pineapple, ¾ cup sugar, 10 to 12 strands of saffron, ½ teaspoon of cardamom powder.
Cook until all the sugar is dissolved stirring now and again. This will take no longer than a couple of minutes.
To this sugar mixture, add the roasted foxtail millet at low heat, give it a stir and break any lumps.
Cook for 4 minutes stirring now and again to avoid it sticking to the base of the pan. Cover and cook. If it appears to bubble up, cover partially and cook.
If it appears so that the water has been absorbed but the millets appear under-cooked, add additional hot water in small amounts say ¼ to ½ cup, combine and cook.
Add in the roasted cashew nuts and raisins. Mix.
Cook until all the water is absorbed and the millet grains are cooked.
Serve thinai kesari and enjoy
- keep an eye on the millets. Stir now and again while it cooks, do not allow it to burn. - if needed, add additional hot water and cook until done. - if you so wish you can add pineapple essence and/or a drop of yellow food coloring to the water. I have not added any.