Pineapple Kesari

Pineapple Kesari

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


  • Coarse Rava/ Sooji/ Semolina(Cream of wheat)- 1/2 cup
  • Water – 1 cup + 3/4 cup
  • Yellow food coloring
  • Pineapple extract – 5 drops
  • Pineapple pieces – 1/4 cup, chopped into small pieces
  • Sugar – 1 cup +1/4 cup, adjust according to taste
  • Ghee/ clarified butter – 3 tbsps or more
  • Raisins – 10
  • Cashew halves – 20


  • Dry roast the rava in a pan until it turns light golden brown. Keep stirring continuously to prevent the rava from burning.
  • Transfer it to a bowl and set it aside.
  • Heat water in a non-stick pan.
  • When the water boils, add food coloring,pineapple extract 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.
  • When the rava absorbs the water, add the sugar immediately and keep stirring for 2 minutes. Turn off the heat.
  • Heat ghee in a small pan.
  • Add the cashews to it.
  • When the cashews turn golden brown, turn off the heat and add the raisins.
  • The raisins will puff up.
  • Add the cardamom powder and add the ghee mixture to the kesari.
  • Mix well and serve kesari warm.

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