PINEAPPLE SWEET PONGAL/KESARI/PULAO

Name: PINEAPPLE SWEET PONGAL/KESARI/PULAO
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cups Basmati Rice; 1 cup hot milk; 2 c pineapple pieces; Pinch salt; 1/4 c ghee; 2 black cardamoms; 1 bay leaf; 1 inch cinnamon stick; 20 cashew nuts; 1/4 c raisins; 6 dates; Spice powder:; 4 cardamom; 4 cloves; 1 nutmeg

Lakshmi Sridharan Ph D @cook_19872338

USA

By whatever name you call it, this is an incredibly aromatic, flavorful, colorful dish with truck loads of healthy nutrients. Yes, we celebrated Ughadi with this dish made with Pineapple basmati rice, milk, fragrant spices –cloves, cardamom, nutmeg and yopped with nuts, raisins and dates. No sugar added, sweetness comes from ripe juicy pineapple loaded with healthy nutrients #FF

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30-40 mins

6 servings

1 1/2 cupsBasmati Rice
1 cuphot milk
2 cpineapple pieces
Pinchsalt
1/4 cghee
2black cardamoms
1bay leaf
1 inchcinnamon stick
20cashew nuts
1/4 craisins
6dates
Spice powder:
4cardamom
4cloves
1nutmeg
dessert

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Steps

30-40 mins

1

Make a checklist; keep all ingredients within reach
2

Make a checklist; keep all ingredients within reach. Soak saffron in 2tbsp hot water to dissolve, This would give a nice orange color.
3

Heat ghee in a sauce pan. Add cashew nuts and raisins and sauté for 1-2 minutes or till the cashew nuts turn golden brown. Transfer to a plate set aside for garnishing later
4

Spice powder: crush the ingredients cardamom, cloves nad nutmeg in a mortar with pestle,
5

Take Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
Add sufficient water and soak for 20-25 minutes. Drain the water.
6

Over medium high heat boil about 8c-10c of water in the same saucepan. You may add 1tbsp butter/ghee. This would prevent clumping of rice while cooking. Add 1tbsp of the crushed spice powder. Add the soaked and drained rice to the boiling water. Let it boil for a few minutes; then turn down the heat; Cook stirring now and then. Cook until the rice is 70% cooked. Do not overcook. Drain the water. Keep it aside
7

In a sauce pan over medium heat, add 2tbsp ghee/butter. Stir in the black cardamom, bay leaf and cinnamon-saute about a minute. Add the pineapple pieces and saute about a minute. Add the cooked rice and hot milk. Add a pinch of salt to enhance the sweetness. Please note that I added no sugar
8

Cook covered until the rice is cooked nice and fluffy. Stir in safron. Pulao turns yellow and fragrant. Turn off the stove. Fluff the rice. Let all the aromas and flavors blend together
Transfer to a serving plate. garnish with the roasted cashews and raisins I also added dates to enhance the sweetness as I added no sugar.

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Lakshmi Sridharan Ph D @cook_19872338

on March 31, 2025 21:53

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography