Pineapple Rava Kesari

Kesari is a sweet made using rava (semolina) and is known with different names across India. The other most common names are suji Halwa, kesari bath, sheera, sajjige or rava kesari. Apart from making plain kesari, it can also be made with milk or with a fruit like banana, pineapple, apple and mango or even with mixed fruits.

This Pineapple Rava Kesari is quite popular in Karnataka tiffin centers and served as Pineapple Kesari Bath. This mouth watering delicacy is cooked with pineapple, semolina, cashews, sugar, ghee, saffron powder and raisins.

Though the recipe seems so simple, it may turn out to be mess if right quantity ingredients are not used. Rava, sugar and ghee proportions should always be 1:1:1/2. If you use less ghee and sugar, the resulting pineapple kesari will be crumbly and unappealing.

Each spoonful of pineapple rava kesari delights and surprises you with wonderful tiny-bite sized pineapple. In addition, the crunch of roasted cashews and juicy raisins with heady aroma of ghee makes the dish divine.

No waiting….jump on to the recipe now…

Category : Dessert, sweet

Cuisine : Karnataka

Author : Jyo

Servings : 3 to 4

Ingredients :

  • 1/2 cup chiroti rava/fine semolina
  • 1/2 to 3/4 cup sugar
  • 1/4 cup ghee/clarified butter
  • 1/2 cup finely chopped pineapple
  • 1 tsp cashew pieces or as required
  • 1 tsp raisins or as required
  • 1 tbsp ghee for roasting rava, nuts and raisins
  • 1 and 1/2 cup water
  • A pinch of saffron powder

Method :

1. Heat 1 tbsp of ghee in a pan, roast cashews and raisins, take them out in a plate. In same ghee roast the rava well, until the raw smell disappears and you get the nice aroma. Then transfer the rava into a plate.

2. Heat the same pan, add pineapple chunks and sugar, let the sugar melts and allow the pineapple to cook in sugar syrup for a minute. Keep stirring. Then add water and saffron powder.

3. Allow it boil for 2 to 3 minutes on medium low heat. Now add roasted rava slowly, stirring continuously. Cover it and cook it low flame for a minute.

4. Then add ghee along with nuts and raisins. Mix it well, again cover it and cook for a minute. When it starts leaving the sides of the pan, switch off the flame.

5. Enjoy it hot or warm.

Tips and tweaks :

Roasting rava well is the main key in this recipe…so roast well or else you will sticky kesari.

Choose fully ripe and sweet pineapple for the best taste.

If you don’t have saffron powder, just skip it, don’t add any food colourings, instead use a small pinch of turmeric powder.

Do not compromise with ghee, it is the ghee and sugar that gives appealing texture to the dish. You can add more than specified but not less.

I would suggest to serve it warm or hot and the dessert hardens on cooling. Just warm it up in the MW or stove top before serving.

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51 thoughts on “Pineapple Rava Kesari

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