If you are looking for more Indian halwa recipes then do check Sweet Potato Halwa, Milk Rava Kesari, Gummadikaya Halwa, Besan Ka Halwa, Coconut Rava Kesari and Kasi Halwa with jaggery.
Pineapple Rava Kesari / Pineapple Semolina Pudding Recipe
Ingredients
- ½ cup Semolina / Sooji
- ½ cup Pineapple, finely chopped
- ½ cup Sugar
- 1.5 cups Water
- ¼ cup Melted Ghee
- 1 tbsp Cashew Pieces
- 1 tsp Raisins
- ⅛ tsp Cardamom Powder
- A pinch Food Color
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Instructions
- Heat 2 tablespoons of ghee in a pan.
- Add and fry the cashew pieces until golden color. Remove from the pan and set them aside.
- In the same ghee, add and fry the raisins until they plump up. Keep them aside.
- In the same pan, add the semolina and roast on a low flame until light golden color.
- Transfer the roasted semolina to a plate and set aside.
- Combine the chopped pineapple and water in a pan and bring it to a boil.
- Reduce the flame and let it simmer for 3 – 4 minutes.
- Add the cardamom powder and food color to the pineapple water.
- Add the roasted semolina little by little, stirring continuously to avoid lumps.
- Add the remaining ghee and combine.
- Cover it with a lid and let it cook on a low flame for a minutes or until the semolina gets cooked.
- Once the semolina is cooked, add the sugar and combine well.
- Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
- Add the fried cashews and raisins and mix well.
- Turn off the flame and serve warm or cold.
Nutrition values are estimates only.
Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
Instructions:
- Heat 2 tablespoons of ghee in a pan.
- Add and fry the cashew pieces until golden color. Remove from the pan and set them aside.
- In the same ghee, add and fry the raisins until they plump up. Keep them aside.
- In the same pan, add the semolina and roast on a low flame until light golden color.
- Transfer the roasted semolina to a plate and set aside.
- Combine the chopped pineapple and water in a pan and bring it to a boil.
- Reduce the flame and let it simmer for 3 – 4 minutes.
- Add the cardamom powder and food color to the pineapple water.
- Add the roasted semolina little by little, stirring continuously to avoid lumps.
- Add the remaining ghee and combine.
- Cover it with a lid and let it cook on a low flame for a minutes or until the semolina gets cooked.
- Once the semolina is cooked, add the sugar and combine well.
- Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
- Add the fried cashews and raisins and mix well.
- Turn off the flame and serve warm or cold.
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Suja Manoj says
Mouthwatering kesari,love the clicks
nandoos Kitchen says
wow! looks yumm…
VineelaSiva says
Wow the kesar looks inviting.Love the clicks asusual.
Hamaree Rasoi says
Very inviting and lovely looking kesari. Wonderfully prepared.
Deepa
Amrita Roy says
yummy kesari
Rafeeda AR says
drooling here….
Kalpana Sareesh says
yummyy bful clicks..
Aps Prabhu says
Such simple recipe yet you make it look grand… lovely
Gita Jaishankar says
This is my favorite kesari too…love the flavor of this sweet….lovely and tempting clicks 🙂
Day says
Could I use poha in place of the semolina in this recipe? If so, how would I go about making those adjustments?
Hari Chandana Ponnaluri says
Yes, you can. Replace semolina with an equal amount of poha but the water ratio should be 1:2. If you are using 1/2 cup of poha, you will need to use 1 cup of water. I would recommend roasting poha for 3-4 minutes and grind it into a coarse powder. You can check my poha kesari recipe for reference https://www.blendwithspices.com/aval-kesari-poha-halwa-recipe/ Thank you so much! 🙂