Pineapple Kesari

Pineapple Kesari

Pineapple kesari is similar to the kesari recipe I posted earlier. The extra ingredients are pineapple essence and pineapple. I used canned pineapple . If fresh pineapples are used, let it cook in boiling water for 4 minutes.


  • Coarse Rava/ Sooji/ Semolina – 1/2 cup
  • Water – 1 cup + 3/4 cup
  • Yellow food color
  • Pineapple essence – few drops
  • Pineapple pieces – 1/4 cup
  • Sugar – 1 cup +1/4 cup, adjust according to your taste preference
  • Ghee – 3 tbsps or more
  • Raisins – 10
  • Cashews – 10


  • Dry roast the rava until it turns golden brown. Keep stirring continuously as you roast it.
  • Transfer it to a bowl immediately to prevent the rava from burning.
  • Heat water in a non-stick pan.
  • When the water boils, add food color,pineapple essence and pineapple pieces. Let it boil for a minute.
  • Slowly add the rava steadily into the water and stir continuously as you add the rava to prevent it from turning lumpy.
  • Keep stirring continuously. The rava will absorb the water very quickly.
  • When the rava absorbs the water, add the sugar immediately and stir.( the sugar will prevent the kesari from sticking to the dish)
  • Keep stirring for 2 minutes.
  • Turn off the heat.
  • Heat ghee in a small pan.
  • Add the cashews first.
  • When the cashews turn golden brown, remove from heat and add the raisins.
  • The raisins will puff up.
  • Add the cardamom powder and transfer the ghee mixture to the kesari and mix well.
  • Serve kesari at room temperature or warm.

One thought on “Pineapple Kesari

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s