Pineapple Kesari, a variation of the very popular, almost omnipresent Kesari which is a sweet dish, also had breakfast all across South India. Essentially made with cream of wheat (semolina/rava/sooji), this one also has added flavors of the yummy, tangy fruit pineapple along with green cardamom powder and dry fruits. It is delicious, smooth, silky and quite an easy recipe for keeps.
Table of Contents
More On Pineapple Kesari
Kesari is the South Indian variation of the North Indian Suji Halwa and the rava sheera, which is popular in the western parts of India. It is a pudding like dessert or sweet dish with rava (sooji) being the main ingredient and is very popular during festive occasions too.
The first time I tried this very fruity version of the Pineapple Kesari was on Basant Panchami, the Indian spring festival. Since, many Indian Hindu households prepare yellow-colored sweet dishes on this day, I made this halwa with pineapple. I also often make the sweet saffron rice on this day.
The color yellow signifies the color of spring. Maa Saraswati, the goddess of knowledge, learning, wisdom, art and creativity, is also worshipped on this auspicious day. This sheera is also a preferred choice as it is one of those sweet dishes which is quick and easy to prepare. Doesn’t take hours and hours to make it.
In addition to this Pineapple Kesari, I also have other versions of the kesari like the Fruit Kesari (with mixed fruits like apple, pear, pineapple, banana and pomegranate), Mango Kesari (with fresh mango) and the Semiya Kesari (with rice semiya/vermicelli).
Since ghee is added in this recipe, I would suggest to serve the Pineapple Kesari or Pineapple Sheera hot or warm. Otherwise, the ghee solidifies and you get a grainy texture from the ghee in the kesari. In this case, just warm the kesari in microwave or in a pan before serving.
Also, if you like to begin your day on a sweet note, make this Pineapple Halwa for breakfast. You can also serve it as a dessert after your meals.
How to make Pineapple Kesari
Cook Pineapple with Water
1. First, peel and chop fresh sweet, pineapple into small cubes and set aside. From 4 pineapple slices, I got ¾ cup chopped pineapple cubes.
2. In a pan or saucepan, take the ¾ cup chopped pineapple, 1.5 cups water and ½ cup sugar.
3. Usually, color is added to Pineapple Kesari. Since I don’t use any synthetic colors in food, I have used a natural yellow color extract to give a yellow color to the kesari. You can also add about 10 to 12 strands of saffron to get a yellow color.
4. Add a drop of the color, if using or add crushed saffron strands. You can also add pineapple essence to give a dominant pineapple flavor.
5. Stir and keep this pan on the stovetop and bring to a boil on medium-low to medium heat. Stir this mixture while heating, so that the sugar dissolves.
Roast Rava
6. Meanwhile, in pan or kadai, take 4 tablespoons ghee. Keep the heat to a low and let the ghee melt.
7. Then, add 12 to 15 cashews.
8. Stir and add ½ cup cream of wheat (rava or sooji). Here, I have used the fine variety of rava.
9. Stir and combine evenly with the melted ghee.
10. Then, add ¼ teaspoon cardamom powder and stir.
11. Stir and sauté the rava till the cashews turn a light golden and you see ghee releasing from the sides. The color of the rava granules will also change.
This takes about 4 to 5 minutes on low to medium-low heat. Keep stirring non-stop, so the rava does not get browned or burnt.
12. By this time, the pineapple-water mixture would also begin to boil.
Make Pineapple Kesari
13. Pour the pineapple-water mixture to the pan with the roasted rava. Be careful as the mixture splutters.
14. Stir quickly and briskly so that lumps are not formed.
15. Simmer on low heat and allow the rava to absorb the water.
16. Add 1 tablespoon raisins.
17. Stir and mix well.
18. In just about 4 minutes, the rava will soften up and the kesari will be done. You should not see any creamish specks in the kesari. This means that the rava has not cooked properly.
If you want to slice Pineapple Halwa like a barfi or serve them like I have done, then pour the hot mixture in a tray or in small to medium tart moulds. Press with a spatula to even. Once warm, slice or unmold them.
19. Garnish with pineapple cubes, fried cashews and serve Pineapple Kesari hot or warm.
Expert Tips
- You can also use tinned pineapple slices to make this Pineapple Sheera. While using tinned pineapple, no need to boil them in water. Just add directly to the rava when you add the hot sugar syrup.
- To make the color more prominent in this kesari, add 1 to 2 drops of natural yellow color extract or about 10 to 12 strands of saffron, crushed.
- Make the fruity pineapple flavor more dominant in the Pineapple Halwa by adding 1 to 2 drops of pineapple essence in the recipe.
- Once the Pineapple Sheera is cooked well, you should not see any creamish specks in it. If there are such specks, it means that the rava has not cooked properly.
- If you want to slice the kesari, then pour the hot kesari in a baking tray and press with a spatula to even. Once warm, slice and serve like a mithai.
- You can double this Pineapple Halwa recipe without any hassle.
More Halwa Recipes To Try!
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Pineapple Kesari | Pineapple Halwa | Pineapple Sheera
Ingredients
- ½ cup rava finer variety and unroasted, (sooji or cream of wheat) – 120 grams
- ½ cup sugar or add as required
- 1.5 cups water
- 4 tablespoons Ghee
- 12 to 15 cashews
- 1 tablespoon raisins
- ¼ teaspoon green cardamom powder or 2 to 3 green cardamoms crushed in a mortar-pestle
- ¾ cup chopped pineapple or 3 to 4 pineapple slices cut in ½ inch cubes
- 1 to 2 tablespoon chopped pineapple – for garnish, optional
- 1 to 2 drops natural yellow food color or 10 to 12 strands of saffron, optional
- 1 to 2 drops pineapple essence – optional
Instructions
Cooking pineapple with water
- First chop the pineapple in small cubes and set aside.
- In a pan or saucepan, take the chopped pineapple cubes, 1.5 cups water and ½ cup sugar.
- Add one or two drops of the natural yellow color extract. You can also add about 10 to 12 strands of saffron to get a yellow color. You can also add pineapple essence for a dominant pineapple flavor.
- Stir well and keep this pan on the stovetop and bring to a boil. While simmering, do stir so that the sugar dissolves.
Roasting rava
- Meanwhile, in another pan or kadai take 4 tablespoons ghee and heat it on a low flame. Let the ghee melt.
- Add 12 to 15 cashews.
- Stir and add rava (sooji). Mix very well. Then add ¼ teaspoon green cardamom powder and stir to mix
- Stir often and roast the rava till the cashews turn a light golden and you see ghee releasing from the sides. The color of the rava will also change.This takes about 4 to 5 minutes on a low to medium-low heat. Keep on stirring, so the rava does not get browned.
- By this time, the pineapple + water mixture would also begin to boil.
Making pineapple kesari
- Pour the hot pineapple and water mixture to the pan with the roasted sooji.
- Stir quickly and briskly so that lumps are not formed.
- Simmer on a low heat and allow the sooji to absorb the water.
- Add raisins. Mix again.
- In just about 4 minutes, the rava will soften up and the pineapple halwa is done. You should not see any creamish specks on the kesari. This means that the rava has not cooked properly.
- Serve pineapple kesari hot as it is or garnished with some pineapple cubes.
Notes
- Make sure to use pineapple which are sweet tasting.
- The recipe can be halved or doubled.
- You can also use tinned pineapple slices. But while using tinned pineapple slices, no need to boil them in water. Just add them directly when you add the hot bubbling sugar syrup to the roasted rava.
Nutrition Info (Approximate Values)
This Pineapple Kesari recipe from the archives first published in January 2015 has been republished and updated on November 2022.
Instead of water …could we use milk.i always halwa in milk
Yes you can try.
Mam I want to know how to make a cake because my kids love bake and cup cake pls help me i am very great to you mam
rajlakshmi, you can check this link of eggless cakes and muffins – https://www.vegrecipesofindia.com/eggless-cakes-recipes/
Hi Dassana,
I plan to make to make this recipe for Navratri. Could you please suggest if i can use a little bit of turmeric along with saffron strands in the sugar syrup to get the perfect yellow colour ? I won’t be using any pineapple essence.
ritu, you can use a bit of turmeric. usually in the fasting practices of western and north india, turmeric is not allowed, but in south india, turmeric is allowed during fasting. yes you can skip pineapple essence.
Thank you 🙂 . I purchased a natural yellow food colour. So I will the skip the turmeric.
welcome ritu. wish you a happy navratri.
Hi ,
Can we use pineapple juice instead
you can use pineapple juice.
Hello mam..
I am big fan of urs recipes… Anything I am going to make first ,I read your recipe… Actually I want to ask a question. I tasted pineapple halwa at a marriage first time but in that pineapple tastes like we did in gajar halwa (grated ) and you took pineapple cubes. Please help me I am desperate to try pineapple halwa… Thanks
thanks aakanksha. the pineapple halwa which you had is not this halwa. it must have been made the way gajar halwa is made. this halwa is a variation of sooji halwa or rava kesari where pineapple is added. you can check this recipe of ash gourd halwa and i think pineapple halwa can be made with this recipe – https://www.vegrecipesofindia.com/ash-gourd-halwa-recipe-kashi-halwa/
Hi,dasanna I just love ur recipes.they are so easily explained I always open up ur website for the recipes n get my desired recipes . thanks a lot.
pleased to know this thankyou so much ayesha 🙂 for your kind and positive words.
Can we use milk along with water?
milk can react with the pineapple and give a bitter taste. so i would suggest to add water only.
Anytime I wana make a veg recipe I follow ds website.It never fails…
Amazing explanation ,nice recipes ,butiful pics…keep doing the good work…thanks.
thanks a lot rasha. happy cooking.
This recipe is excellent…. I was looking it for the past 1 year…. Enjoyed the recipe so much… very tasty…
Also Can any one let me know how to make BALL GRAPES JUICE that is available in shops?
Thank you..
thanks john for the feedback. not sure how the grapes juice is made.
Hi Dassana,
I cannot thank you enough for this recepie. I am generally not good at preparing sweets. But my husband wanted to have this and I very skeptically tried it. But your instructions are so easy and it came out amazingly well. This is first time i am so satisfied with my preparation. Thank you once again 🙂
welcome vidya. glad to know that both of you liked the recipe. do try some more sweets recipes.
Damn easy way to demonstrate the recipe
thanks ashi
Hi Dassana,
My name is Austin from Nigeria. There are no words to describe how wonderful your posts are and further more, you ve really impacted a lot on many people. This i have read from their comments. Your posts are simple, straight to the point and stimulate creativity. Keep doing what are best in doing.
You are the best!
I subscribed to your post but am yet to receive any feedback.
My questions now are on the cashew fudge. Can i used lightly roasted cashew, more available here? How solid can the fudge be and remain after making it? And lastly, how long can this stay in a container seeing there are no preservative added to it?
Lastly, do you happen to sell some of these raw materials like gram flour / spices like Cummins, coriander, fennel, etc? These are hardly available in Nigeria.
I look forward to your candid answers to my questions soon.
Regards,
Austin
thanks a lot austin for your kind words and positive feedback. we don’t supply spices. you will need unroasted cashews. roasted cashews might now work. the fudge stays solid and in the fridge it will stay good for one week to 10 days.
the best place for veg recipes, Lovely recipe and even more mouthwatering photographs. I trust your blog the most and give a visit to your blog first for the recipe before searching alternates. Instead of pineapple you can use ripe banana sliced into small pieces.
thanks vijayalakshmi for sharing your positive feedback and your suggestion.
Thank you soooo much , its very awesome to give step-by-step description of recipe with pictures.
welcome chanchal. thanks for sharing positive feedback.
I was searching for jeera rice recipe and happened to jump onto your blog and since then I’m loving it.
Thanks for posting step by step pictures..that really helps…
welcome leo. glad to know this.
Hi,
I just happened to jump onto your blog while looking for some recipe about a month back and since then loving it.
Have tried quite a few recipes from this..and all have turned really good. Thanks for posting step by step pictures..that really helps a novice cook like me.
I wanted to ask can i use tinned pineapple slices and chop them?
welcome vidhi. glad to know this. yes you can use tinned pineapple slices. while using tinned pineapple slices, no need to boil them in water. just add them directly.
Super easy recipes to follow
thanks aparna
Love your step-by-step description, Dassana! All your recipes are hits at our home. 🙂
thanks renuka
Hey,i too tried this at my home it was really great.I love Indian flavors and the way they make all their food with so many unique ingredients in it.The above dish was awesome.Thanks for sharing the recipe.
welcome jerry. thanks for sharing your positive feedback and thoughts.
Nice
Very good .excellent
thanks debobrata
hi dasana,i have already tried rava kesary ,came out very well..will try tomarrow itself. love the way u explain details…makes me come back to ur blog repeatedly
I have already tried jamoon wt milk pdr n rasam recipe…both were hits at home.
thx n keep the gd work
welcome sneha. thats sweet of you. thanks again for sharing positive feedback on recipes.