Pineapple Kesari

Kesari / halwa with fresh fruit is just awesome. Pineapple kesari is a sweet dish prepared with rava and pineapple. This sweet is quick as well as easy to prepare by following few steps mentioned below. It can be best served as hot / warm. 

Preparation Time : 30 mins      |      Cooking Time : 25 mins

Ingredients :  




Sooji / Semolina 1 cup
Sugar 2 cup
Pineapple (chopped finely) 1 cup
Cashews (chopped) 1/8 cup
Raisin 1/4 cup
Pineapple essence (Optional) 2 drop
Ghee 1/4 cup
Oil 1/4 cup
Salt  1 pinch
Water 2 & 1/2 cup
Yellow food color 2 pinch

​Method :

  1. Mix chopped pineapple with 3 tbsp of sugar for at least 30 mins. 
  2. Heat a pan with ghee & oil and then add the cashews. Just give it a stir. No need to make it golden.
  3. Add the raisins and stir in medium flame until it gets bloated fully. 
  4. Add the sooji / semolina and roast until the raw smell goes off. No need to wait until it turns color.
  5. Boil water side by side and add it to the roasted sooji . Mix carefully as it may overflow or spill as it boils. 
  6. Add salt & mix well until it gets thick in consistency. Cook covered for 4-5 minutes or until done in low flame. 
  7. Add sugar and color. Mix until it is watery consistency. 
  8. Add the fruits without the watery sugar at the bottom & mix well. Keep mixing until the mixture starts leaving sides of the pan.
  9. Transfer to the serving bowl & enjoy !

​Notes :

  • Oil helps in maintaining the loose texture of the kesari, otherwise it will become too thick if ghee is used fully.
  • Use only less flavor oil in order to avoid the oily smell in the kesari.
  • Variety of fruits like pear / grapes (brown or green) / apple can be used in place of pineapple & accordingly essence & food color will change.
  • Here essence is not used as pineapple by itself gives a great flavor. Otherwise add it along the food color. Also do not add more as it will spoil the natural flavor of the fruit used.
  • Amount of sugar can be reduced to 1 & 1/2 cup.


Hey there !

Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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