Pineapple kesari or pineapple sheera is a delicious south Indian dessert with semolina and fresh pineapple. You will love this delicious melt in mouth sheera with mild pineapple flavor. Here is how to make best pineapple kesari at home!
What Is Sheera or Kesari?
Sheera or kesari is a popular Indian dessert made with semolina. Sheera also goes by other names sajjige, kesaribath, suji halwa. It is basically a sweet pudding served for dessert in India.
You can make kesari or sheera in many flavors. I have shared recipes for traditional kesari bath and mango kesari here. Few more popular kesari recipes are pineapple kesari, fruit kesari, banana kesari.
This pineapple kesari is a popular south Indian dessert you will find in wedding feasts. Fresh pineapple pieces lend a very nice mild flavor to the smooth kesari.
You can serve pineapple sheera hot or warm as dessert after south Indian meal.
Pineapple Kesari Ingredients
Use ripe sweet pineapples for best taste and flavor. I always use freshly cut pineapple for kesari. If you don’t have fres pineapple you can use canned pineapple rings.
I like to finely chop the pineapples and add it to the kesari. If you want very smooth kesari, you can puree the pineapple and add it.
Use fine quality roasted semolina or rava for this recipe. Even if you purchase roasted semolina, roasting it in ghee adds flavor to the kesari.
I have used organic cane sugar so my kesari turned out a bit dark in color. You can also use regular sugar.
I have not used any food coloring here. I have just added few saffron strands. You can use yellow food color or orange food color.
How To Make Pineapple Rava Kesari?
To make pineapple sheera first of all finely chop the pineapples. Sprinkle some sugar over then chopped pineapples and mix well.
Heat 2 tablespoons ghee in a thick pan. Add cashews and raisins. Fry till golden. Add rava and roast in low flame for 6-7 minutes. Once the rava is roasted, add water and mix very well without lumps. Let the semolina get completely cooked. Add sugar and mix well. Next add the pineapples and mix well. Cook in low flame for 4-5 minutes stirring continuously. Add remaining ghee, cardamom powder and saffron strads. Stir and cook till the kesari leaves the sides of the pan.
Can We Make Pineapple Kesari in Pressure Cooker?
To make pineapple kesari in pressure cooker use a thick and broad pressure cooker base.
Heat ghee in a pressure cooker and fry the nuts. Add semolina and roast well. Add the sugar and water. Close the cooker and pressure cook for 1 whistle. Once the pressure settles open the cooker and the pineapple pieces. Cook in low flame for 4-5 minutes. Add cardamom powder and saffron strands. Mix well and remove from flame.
Can We Reheat Pineapple Kesari?
Pineapple kesari stays good for 2-3 days in refrugerator. To reheat you can microwave or gently reheat on stove top with two teaspoons ghee.
Tips For Making Pineapple Kesari
Use good quality ghee for making kesari.
Add sugar only after semolina gets cooked.
You can make the same recipe with vermicelli
Recipe can be doubled or halved
More Sweet Recipes You Might Like
How To Make Pineapple Kesari Step by Step
Finely chop fresh pineapple and sprinkle some sugar over it. Mix well and set aside.
Heat 2 tablespoons ghee in a thick pan. Add cashews and raisins, fry till golden.
Next add rava and roast till golden and aromatic.
Add water and mix very well. Keep stirring to avoid lumps. Let the semolina get cooked thoroughly.
Once the semolina is well cooked add sugar and mix well. Add pineapple pieces and mix too.
Cook over low heat for 6-7 minutes, stirring continuously. Add cardamom powder, saffron strands and remaining ghee.
Cook till kesari leaves the sides of the pan. Serve pineapple sheera warm.
Pineapple Kesari Recipe
1 CUP = 250 ml
- 1 cup finely chopped pineapples
- 4 tablespoons ghee divided
- 1/4 cup broken cashews
- 2 tablespoons raisins
- 1 cup semolina rava
- 2.5 cups water
- 3/4 cup sugar
- 1/2 teaspoon cardamom powder
- 10 saffron strands
- Finely chop fresh pineapple and sprinkle some sugar over it. Mix well and set aside.
- Heat 2 tablespoons ghee in a thick pan. Add cashews and raisins, fry till golden.
- Next add rava and roast till golden and aromatic.
- Add water and mix very well. Keep stirring to avoid lumps. Let the semolina get cooked thorou
- Once the semolina is well cooked add sugar and mix well. Add pineapple pieces and mix too.
- Cook over low heat for 6-7 minutes, stirring continuously. Add cardamom powder, saffron strands and remaining ghee.
- Cook till kesari leaves the sides of the pan. Serve pineapple sheera warm.
So yummy and tempting kesari. Can I reduce the ghee in this recipe?