Pineapple Pudding | Pineapple Kesari | Pineapple Halwa is a classic easy and delicious dessert . Mainly made of rava (semolina) and pineapple.

I remember eating pineapple kesari in Bangalore. I tried a few recipes to make it and mixed a few steps from each to make this one. Which worked as PG liked it 😛

Try this easy recipe next time you get pineapple and please do not forget to share pictures on instagram using hashtag #siniscollection .

Also try –

Quick Sooji Ka Halwa

Must Try Orange Kheer

Quinoa Kesari

Semiya Payasam

INGREDIENTS

• 1 cup pineapple chopped
• 1/2 cup semolina
• 1/4 cup ghee |clarified butter
• 3/4 sugar
• 10 cashew
• 1/4 teaspoon cardamom powder
• 4 drops yellow food colour (optional)
• 1 cup water

PREPARATION

• In a pan, heat 2 tablespoon ghee, fry cashews until golden.
• In the same pan fry rava on medium low flame for 3-5 minutes or until light golden (not brown). Switch off the flame.
• Chop pineapple into small chunks, add 2 tablespoon of sugar (from the 1 cup of sugar ) and keep it aside for 15 minutes.
• Heat water in a pan until rolling boil, add sugar, cardamom powder and pineapple chunks. Cover and cook until pineapple is cooked.
• Add roasted rava while mixing to avoid lumps. Cook until it becomes thick. Add cashews and remaining ghee.
• Keep stirring until ghee separates from the sides. Switch off the flame.
• Pineapple kesari is ready.

Sini R Praveen

Pineapple Pudding | Pineapple Kesari

Pineapple Pudding | Pineapple Kesari | Pineapple Halwa is a classic easy and delicious dessert . Mainly made of rava (semolina) and pineapple.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 2

Course: Dessert

Cuisine: Indian

Ingredients Method

Ingredients

  

• 1 cup pineapple chopped
• 1/2 cup semolina
• 1/4 cup ghee |clarified butter
• 3/4 sugar
• 10 cashew
• 1/4 teaspoon cardamom powder
• 4 drops yellow food colour optional
• 1 cup water

Method

 

1. In a pan, heat 2 tablespoon ghee, fry cashews until golden.
2. In the same pan fry rava on medium low flame for 3-5 minutes or until light golden (not brown). Switch off the flame.
3. Chop pineapple into small chunks, add 2 tablespoon of sugar (from the 1 cup of sugar ) and keep it aside for 15 minutes.
4. Heat water in a pan until rolling boil, add sugar, cardamom powder and pineapple chunks. Cover and cook until pineapple is cooked.
5. Add roasted rava while mixing to avoid lumps. Cook until it becomes thick. Add cashews and remaining ghee.
6. Keep stirring until ghee separates from the sides. Switch off the flame.
7. Pineapple kesari is ready.