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Pineapple kesari recipe with step by step photos – pineapple kesari or pineapple halwa is a delicious South Indian sweet made with sooji (cream of wheat) and pineapple.

pineapple kesari recipe

Halwa or kesari which is a pudding like dessert made from sooji (rava) is very popular in India during any festive occasions. in north India, Sooji halwa is often made during religious occasions. Whereas in south India, Rava kesari is made. in maharashtra and Gujarat this same dish is called as sheera. There are a few versions of kesari like:

I had made pineapple kesari on basant panchami (spring festival). Usually we prepare a yellow colored sweet dish. Mostly its sweet saffron rice. But this time I made this yellow colored pineapple halwa. The color yellow signifies the color of spring. We also do a pooja of goddess saraswati on this day. Goddess saraswati is the goddess of knowledge, learning, wisdom, art and creativity.

Kesari or halwa or sheera is one sweet which is quick as well as easy to prepare. It does not take much time too.

Pineapple sheera is best served hot or warm. if you like a sweet breakfast, you can also make kesari for breakfast. You can also serve it as a dessert after your meal. Since ghee is added, I would suggest to serve it hot or warm. Otherwise the ghee solidifies and you do get a grainy texture from the ghee in the kesari. In this case, just warm the kesari in microwave before serving.

If you are looking for more Halwa recipes then do check:

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pineapple kesari recipe

pineapple kesari

4.91 from 11 votes
Pineapple kesari or pineapple halwa is a delicious South Indian sweet made with sooji (cream of wheat) and pineapple. 
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Cuisine South Indian
Course: Sweets

Servings 2 to 3
Units

Ingredients

  • ½ cup unroasted rava (sooji or cream of wheat) or 120 grams unroasted rava
  • ½ cup sugar or add as required
  • 1.5 cups water
  • 4 tablespoon ghee
  • 12 to 15 cashews (kaju)
  • 1 tablespoon raisins (kishmish)
  • ¼ teaspoon cardamom powder (choti elaichi 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 of natural food color (optional) or 10 to 12 strands of saffron (optional)
  • 1 to 2 drops of pineapple essence (optional)

Instructions

  • First chop the pineapple in small cubes and keep aside. Keep aside.
  • In a pan or sauce pan, take the 3/4 cup chopped pineapple, 1.5 cup water and 1/2 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 stove top and bring to a boil. While simmering, do stir so that the sugar dissolves.

roasting rava for making pineapple kesari

  • Meanwhile, in another pan or kadai take 4 tbsp ghee and heat it.
  • Then add 12 to 15 cashews.
  • Stir and add rava/sooji. Stir very well. Then add 1/4 tsp cardamom powder and stir.
  • Stir & saute the rava till the cashews turn a light golden and you see ghee releasing from the sides. Takes about 4 to 5 minutes on a low flame. 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 pineapple mixture to the pan with the roasted sooji.
  • Stir quickly and briskly so that lumps are not formed.
  • Simmer on a low flame and allow the sooji to absorb the water.
  • Add raisins. Stir well.
  • 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

  1. The recipe can be doubled.
  2. You can also use tinned pineapple slices. But while using tinned pineapple slices, no need to boil them in water. Just add them directly.

Nutrition Info Approximate values

Nutrition Facts
pineapple kesari
Amount Per Serving
Calories 681 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 16g100%
Monounsaturated Fat 7g
Cholesterol 66mg22%
Sodium 66mg3%
Potassium 250mg7%
Carbohydrates 99g33%
Fiber 3g13%
Sugar 61g68%
Protein 7g14%
Vitamin A 835IU17%
Vitamin C 33.1mg40%
Calcium 321mg32%
Iron 15.4mg86%
* Percent Daily Values are based on a 2000 calorie diet.

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How to make pineapple halwa recipe

1. first chop the pineapple in small cubes and keep aside. From 4 pineapple slices, I got ¾ cup chopped pineapple cubes. Keep aside.

chopped pineapple to make pineapple kesari recipe

2. in a pan or sauce pan, take the ¾ cup chopped pineapple, 1.5 cups water and ½ cup sugar.

pineapple sugar for pineapple kesari recipe

3. usually color is added to pineapple kesari. Since I don’t use any synthetic colors in food, for the first time I have used natural color to give yellow color to the kesari. I used a natural yellow color extract. You can also add about 10 to 12 strands of saffron/kesar to get a yellow color.

natural color for pineapple kesari recipe

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.

boiling pineapple kesari mixture

5. stir and keep this pan on the stove top and bring to a boil. Stir this mixture while heating up so that the sugar dissolves.

color for pineapple kesari recipe

Roasting rava for pineapple kesari

6. meanwhile, in pan or kadai take 4 tbsp ghee and heat it.

ghee for pineapple kesari recipe

7. then add 12 to 15 cashews/kaju.

cashews for pineapple kesari recipe

8. stir and add ½ cup rava/sooji/cream of wheat. Here I used the fine variety of sooji.

sooji for pineapple kesari recipe

9. stir very well.

stir pineapple kesari mixture

10. then add ¼ tsp cardamom powder and stir.

cardamom for pineapple kesari recipe

11. stir and saute the rava till the cashews turn a light golden and you see ghee releasing from the sides. Takes about 4 to 5 minutes on a low flame. Keep on stirring, so the rava does not get browned.

sauting pineapple kesari mixture

12. by this time, the pineapple + water mixture would also begin to boil.

boiling water for pineapple halwa recipe

Making pineapple kesari

13. pour the pineapple mixture to the pan with the roasted sooji. Be careful as the mixture splutters.

making pineapple kesari recipe

14. stir quickly and briskly so that lumps are not formed.

stir pineapple kesari mixture

15. simmer on a low flame and allow the sooji to absorb the water.

simmer - making pineapple kesari recipe

16. add raisins.

raisins for pineapple kesari recipe

17. stir well.

stir - preparing pineapple kesari recipe

18. in just about 4 minutes, the rava will soften up and the pineapple kesari is done. You should not see any creamish specks on the pineapple kesari. this means that the rava has not cooked properly. If you want to slice pineapple kesari like 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 them or unmold them.

pineapple kesari, pineapple kesari recipe

19. Garnish with a few pineapple cubes and Serve pineapple halwa Hot or warm.

pineapple kesari

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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45 Comments

  1. 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

  2. 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.

    1. 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.

  3. 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… Thanks4 stars

  4. 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.5 stars

    1. pleased to know this thankyou so much ayesha 🙂 for your kind and positive words.

    1. milk can react with the pineapple and give a bitter taste. so i would suggest to add water only.

  5. 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.

  6. 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..5 stars

  7. 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 🙂5 stars

    1. welcome vidya. glad to know that both of you liked the recipe. do try some more sweets recipes.

  8. 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

    1. 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.

  9. 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.5 stars

  10. Thank you soooo much , its very awesome to give step-by-step description of recipe with pictures.

  11. 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…

  12. 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?

    1. 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.

  13. Love your step-by-step description, Dassana! All your recipes are hits at our home. 🙂

  14. 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.3 stars

  15. 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 work5 stars

    1. welcome sneha. thats sweet of you. thanks again for sharing positive feedback on recipes.