Pineapple Kesari

Enjoy south India's special kesari and savor the sweet flavors of pineapple with every bite! With a few simple steps, you can make this festive treat in no time. We hope that you enjoy making it as much as we do and that you share the love with your family and friends! Serve it warm for a delicious south Indian taste.




What is pineapple kesari ?

Pineapple Kesari, south Indian special kesari or simply halwa, is a delicious sweet dish that has been winning hearts for centuries. This traditional south Indian dessert is made with semolina and sugar, cooked in ghee and milk to reach its characteristic golden color. Pineapple pieces are added to give the kesari an exotic flavor of pineapple. The combination is absolutely delicious and irresistible, making it one of the most famous south Indian desserts.

Kesari can be served hot or cold as per your preference. It makes a great dessert for special occasions like Diwali, Holi and other festivals, or simply to enjoy after dinner with family and friends. Serve it with some freshly grated coconut and cardamom powder for a truly south Indian flavor. Enjoy this special south Indian treat the traditional way and make your celebrations a memorable one!

Try making this delicious south Indian special kesari today, you won't regret it!

Kesari is a south Indian speciality known for its sweet, nutty flavour and vibrant colour. It is made with rava (also known as semolina or sooji) and cooked with sugar and ghee. Kesari can be enjoyed in different forms - from the traditional halwa to pineapple kesari. It is served as an evening snack or even as a main course. The combination of the sweetness from the pineapple and the nuttiness of the rava makes this dish truly special. No south Indian meal is complete without this delicious treat. Enjoy the flavour of south India with this special kesari!

This dish is a favourite among south Indians and is often served at festivals and celebrations. No matter what the occasion, rava kesari will always be on the menu! So go ahead and try it out - you won't regret it! 


Try More Pineapple Recipes:


1. Pineapple Upside Down Cake

2. Pineapple Rasam

3. Carrot And Pineapple Soup


Different types of rava kesari 

Kesari is a south Indian specialty, usually made with rava or semolina. It has a unique sweetness and subtle fragrance that make it an irresistible treat. Kesari is often served as part of festivals or special occasions in south India, making it even more beloved.

When it comes to making kesari, there are a variety of types to choose from. The classic south Indian rava kesari is made with semolina, sugar, water and ghee, and can be flavoured with cardamom powder or rose essence for an extra special touch. Another popular version is pineapple kesari which uses pineapple juice instead of water; it's a delicious option for those looking to add a touch of fruitiness. Halwa is another south Indian favourite that's similar to kesari, but uses mashed fruits or vegetables like carrots and apples instead of semolina.

No matter which variation you choose, south India's beloved kesari will be sure to tantalize your taste buds! Enjoy!


How to make Pineapple Kesari 

  1. In a ceramic non-stick pan, melt some desi ghee, into that roast some cashew nuts and dried cranberries. Once roasted, set them aside. 
  2. In the same pan, add some coarse semolina flour and roast it well, till it is lightly browned and the ghee (remaining in the pan) is absorbed.
  3. In a ceramic non-stick kadai, add more desi ghee and cubed pineapple into it. Toast them well on a medium high heat. Add some sugar into it as well. Top it all off with some water and pineapple syrup, let it cook while covered for 5-10 minutes. 
  4. Take the lid off and add the toasted semolina into the kadai, stir it till the semolina flour puffs up completely with the hot syrup. Once through, add granulated sugar to the kadai and melt it completely.
  5. Finish it off with some more desi ghee and the roasted nuts. Cover and steam it for a few minutes. Serve it hot with some roasted nuts on the top. 

Expert Tips

  1. Roast the semolina till the raw flour smell is gone and replaced with a nutty smell.
  2. The nuts and dry fruits need to be roasted till the edges are browned.
  3. Cover the pineapples until they are completely cooked through.


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