Pineapple Kesari is a delightful twist on traditional Indian semolina pudding. I learned this recipe from my grandmother, who always made it during summer afternoons. The sweet, tropical taste of pineapple mixed with aromatic cardamom creates pure magic in every spoonful. It’s one of those dishes that’s both simple to make and guaranteed to bring smiles to everyone’s faces.
About the Recipe
This recipe takes the classic South Indian kesari and gives it a fruity makeover. The pineapple adds natural sweetness and a slight tang that balances perfectly with the rich ghee and toasted cashews. It’s quick to prepare, needs basic ingredients, and turns out great even if you’re new to Indian cooking.
Why You’ll Love This Recipe
This recipe is perfect for both beginners and experienced cooks. The ingredients are easy to find, and the steps are straightforward. The result is a beautiful golden dessert that’s not too sweet and has amazing texture. The toasted cashews add crunch, while the cardamom gives it a lovely aroma. Plus, it’s ready in just 20 minutes.
Cooking Tips
– Toast the rava on low heat to prevent burning
– Keep stirring while adding water to avoid lumps
– Use ripe but firm pineapples for best flavor
– Add ghee gradually while cooking for better texture
– Let it cool slightly before serving
Serving and Storing Suggestions
Serves 4-6 people. Serve warm or at room temperature in small bowls. Can be stored in the fridge for up to 2 days – just warm slightly before serving. Total prep and cooking time: 20-25 minutes.
Similar Recipes
- Mango Kesari
- Banana Kesari
- Carrot Kesari
Nutrient Benefits
Semolina provides energy and essential carbohydrates. Pineapple adds vitamin C and antioxidants. Ghee offers healthy fats and aids digestion. Cashews provide protein and healthy fats. This dessert is more nutritious than many other sweet treats.
Pineapple Kesari
Ingredients
- 200 g Rava (Semolina)
- 150 g Sugar
- 1 cup Pineapple (chopped)
- 100 g Ghee
- a pinch Kesari Powder
- pinch Cardamom Powder
- 10 Cashewnuts
Instructions
- Lightly fry the rava in little ghee till golden.
- Grind the pineapple pieces and keep aside.
- Heat a pan over medium flame.
- Pour enough water to the pan. For 1 cup of rava, add 1 cup of water (1:1 ratio).
- Add the ground pineapple and bring to a boil.
- Add rava and stir well. Cook for 4 to 5 minutes.
- Add sugar, cardamom powder, kesari powder and mix well.
- Fry the cashewnuts in ghee till golden and add to the pan.
- Stir and remove.
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Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Aes, you can use canned pineapple. Just drain it well and reduce the sugar slightly since canned pineapple is already sweetened. Make sure to blot the pineapple pieces with a paper towel to remove excess moisture.
Why did my kesari become lumpy?
Lumps form when hot water hits cold rava or when you don’t stir constantly. To prevent this, keep stirring while adding water and make sure your rava is roasted well beforehand.
Is it possible to make this recipe vegan?
Yes. Replace ghee with coconut oil or vegan butter. The texture might be slightly different, but it will still taste delicious. Keep the proportions the same for best results.
10 comments
A must try for learners.
Many thanks, It came out very well and served to all and happy !!
very good receipe
very goode receipe
very good receipe
mouth watering recipe
it really good in taste.
very excellent recipe……
very excellent recipe
pineapple kesari is good taste.