Go Back
+ servings

Pineapple Rava Kesari / Pineapple Semolina Pudding Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Author: Hari Chandana Ponnaluri


  • 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


  • 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.