Pineapple Kesari, Pineapple Sheera, Pineapple Rava Kesari

pineapple kesari, pineapple sheera, pineapple sooji halwa

Today I am here with Pineapple Kesari recipe. It is made with rava / sooji, sugar, pineapple, ghee, raisins and cashew. It is a popular sweet served in South Indian weddings and other functions.

pineapple kesari, pineapple sheera, pineapple sooji halwa

This kesari recipe is from my husband. He has tried and perfected this pineapple recipe earlier which I have posted this recipe in my other blog as well. As me and my daughter requested, he prepared this pineapple kesari for us last weekend. He was sweet enough to let me click stepwise pictures and a little video at the end too. My husband has been a great support to this blog as he is the one taking care of all the technical things in this blog and also supporting me and encouraging me to continue blogging.

pineapple kesari, pineapple sheera, how to make pineapple kesari


Pineapple Kesari

Pineapple Kesari is a popular sweet in South India made with rava, sugar, pineapple, ghee, cashew and raisins. Learn to make perfect pineapple kesari using this easy recipe.
Category : Desserts
Recipe Developed, Cooked and Clicked by :
Published : February 10, 2017
Prep time : 10 mins; Cook time : 15 mins; Total time : 25 mins
Yield : 4 servings


Ingredients :

  • Pineapple : 1/2 Cup
  • Rava / Sooji : 1/2 Cup
  • Sugar : 1/2 Cup – 3/4 Cup
  • Water : 1 1/4 cup
  • Ghee / Clarified Butter : 1/4 cup
  • Cashews : 14 – 15 nos.
  • Raisins : 14- 15 nos.
  • Yellow food color: a pinch
  • Cardamom : 4 – 5 nos.
  • Pineapple essence : few drops(optional)

Instructions :

  1. Divide the pineapple into 2 equal parts of 1/4 cup each. Puree one part while chop the other part into small bite sized pieces. Keep them ready.
  2. Remove the cardamom skin and powder the seeds alone with a tablespoon of sugar and keep it aside.
  3. To a heavy bottomed pan, add 2 Tablespoons of ghee, fry cashews and raisins. Transfer only fried cashews and raisins to a bowl, leaving the ghee in the pan itself.
  4. Add rava to the same pan and roast it for couple of minutes in medium heat
  5. In the mean time, add 1 1/4 cup of water to another pan and bring it to boil. If you are using food colour, mix it with this water and turn off the heat.
  6. Add this warm water to the roasted rava, continuously stirring to avoid forming any lumps. Take care while adding water as it might splutter. Cook till the water is absorbed.
  7. Now add sugar and mix well. The mixture might become watery and slightly loosen up. Cook for a minute or two till it thickens back.
  8. Then add the pineapple puree and pineapple chunks to the mixture and cook till the mixture leaves the sides of the pan.
  9. Now add the powdered cardamom and mix well.
  10. Add the remaining ghee and the fried cashews and raisins. Mix well and turn off the heat.
  11. Kesari is ready.

Notes :

  • As we don’t prefer overly sweet kesari, only 1/2 cup of sugar is used here. You can add 1/4 cup more if you want it more sweet.
  • If you do not prefer pureeing the pineapple, you can chop them and add or vice versa. But if you want to add bigger pieces of pineapple instead of bite sized pieces, then I would suggest you to cook them in water for 2-3 minutes and then add to kesari. This will make them soft.
  • If you do not prefer to add food colour then soak a pinch saffron in 2-3 tablespoons of warm milk and add it at the end along with powdered cardamom.
  • You can add 2-3 drops of pineapple essence for more prominent flavour.
  • Ghee plays vital role in the texture and flavour of the kesari. If you want add more ghee but don’t reduce the quantity.
  • I felt the kesari tasted better when it is completely cooled.
  • You can store leftover kesari in the refrigerator. But slightly warm it to loosen the ghee that has hardened before serving.


pineapple kesari, pineapple sheera, pineapple rava kesari recipe

How to make Pineapple Kesari with step wise pictures?

  • Keep all the ingredients ready.

ingredients for pineapple kesari

  • Divide pineapple into 2 equal parts of 1/4 cup each. Puree one part while chop the other part into bite sized pieces.

pineapple puree

  • Remove cardamom skin and powder the seeds with one tablespoon of sugar and keep it ready.powdering cardamom
  • To a heavy bottomed pan, add 2 Tablespoons of ghee, fry cashews and raisins. Transfer only fried cashews and raisins to a bowl, leaving the ghee in the pan itself.

pineapple kesari recipe

  • To the same pan, add rava and roast the rava for couple of minutes in medium heat.

pineapple kesari recipe

  • In the mean time, add 1 1/4 cup of water to another pan and bring it to boil. If you are using food colour, mix it with this water and turn off the heat.

pineapple kesari recipe

  • Add this warm water to the roasted rava, continuously stirring to avoid forming any lumps. Take care while adding water as it might splutter.

pineapple kesari recipe

  • Cook till the water is absorbed.

pineapple kesari recipe

  • Now add sugar and mix well. The mixture might become watery and slightly loosen up. Cook for a minute or two till it thickens back.

pineapple kesari recipe

  • Then add the pineapple puree and pineapple chunks to the mixture and cook till the mixture leaves the sides of the pan.
  • Now add the powdered cardamom and mix well.

pineapple kesari recipe

  • Finally add the remaining ghee, fried cashews and raisins.

pineapple kesari recipe

  • Mix well and turn off the heat and serve it warm.

 

pineapple kesari, pineapple sheera

pineapple kesari recipe

 

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *