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
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Gajar Ka Halwa | 4 Exciting Carrot Halwa Recipes Karachi Halwa | Bombay Halwa Badam Halwa Recipe | Rich South Indian Almond Halwa Apple Halwa (Indian Apple Pudding) This Pineapple Kesari recipe from the archives first published in January 2015 has been republished and updated on November 2022.
title: “Pineapple Kesari Pineapple Halwa Pineapple Sheera” ShowToc: true date: “2024-09-05” author: “Albert Mallette”
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
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Gajar Ka Halwa | 4 Exciting Carrot Halwa Recipes Karachi Halwa | Bombay Halwa Badam Halwa Recipe | Rich South Indian Almond Halwa Apple Halwa (Indian Apple Pudding) This Pineapple Kesari recipe from the archives first published in January 2015 has been republished and updated on November 2022.
