Pineapple Kesari Recipe – Pineapple Sheera Recipe – Pineapple Semolina Halwa Recipe – Step by Step Recipe

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.

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Pineapple Rava Kesari / Pineapple Semolina Pudding Recipe

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Course: Dessert

Cuisine: Indian

Servings: 4

Author: Hari Chandana Ponnaluri

Ingredients

• 1/2 cup Semolina / Sooji
• 1/2 cup Pineapple, finely chopped
• 1/2 cup Sugar
• 1.5 cups Water
• 1/4 cup Melted Ghee
• 1 tbsp Cashew Pieces
• 1 tsp Raisins
• 1/8 tsp Cardamom Powder
• A pinch Food Color

Instructions

1. Heat 2 tablespoons of ghee in a pan.
2. Add and fry the cashew pieces until golden color. Remove from the pan and set them aside.
3. In the same ghee, add and fry the raisins until they plump up. Keep them aside.
4. In the same pan, add the semolina and roast on a low flame until light golden color.
5. Transfer the roasted semolina to a plate and set aside.
6. Combine the chopped pineapple and water in a pan and bring it to a boil.
7. Reduce the flame and let it simmer for 3 – 4 minutes.
8. Add the cardamom powder and food color to the pineapple water.
9. Add the roasted semolina little by little, stirring continuously to avoid lumps.
10. Add the remaining ghee and combine.
11. Cover it with a lid and let it cook on a low flame for a minutes or until the semolina gets cooked.
12. Once the semolina is cooked, add the sugar and combine well.
13. Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
14. Add the fried cashews and raisins and mix well.
15. Turn off the flame and serve warm or cold.

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.