Pineapple Rava Kesari is a rich and delicious semolina and pineapple sweet dish that popularly made in Southern India and tastes absolutely amazing. Craving for some easy and quick dessert, then this dish is just for you.
What is Rava Kesari?
Rava Kesari is a famous sweet dish of South India, normally served not only as a dessert but also as breakfast and is made with simple ingredients like semolina, ghee and sugar which are readily available in the pantry.
As such Rava Kesari is made in most of the South Indian states but it is more popular in Karnataka and made for the festival of Ugadi. They have a savory version of this dish called kara bhat, when both sweet and savory versions are served together then it is known as chow chow bath.
Pineapple Rava Kesari
Now another variation of Rava Kesari is this Pineapple Rava Kesari which is made with the addition of sweet pineapples in it. This is often made on festivals and auspicious occasions. The word Kesari means the color of saffron which is slightly orange-yellow.
Pineapple Kesari tastes absolutely delicious and is super easy to make. It takes less than 30 minutes from start to end. This sweet dish can be easily enjoyed for any occasion or just like that. Even kids would love this amazing delicacy. If you haven’t tried it yet, do make it and enjoy the amazing flavors of pineapple rava Kesari.
Ingredients Needed to make Pineapple Kesari
- Semolina: Coarse semolina/rava makes perfect grainy texture.
- Pineapple: Ripe and sweet pineapple tastes best in the dish.
- Sugar: To adjust the sweetness.
- Ghee: Pineapple rava kesari tastes best when made with ghee. For making it vegan use oil.
- Cardamom: To add flavors.
- Saffron: To give that orange-yellow hue to the halwa. You can also use food colorings.
- Cashew nuts: For some nuttiness.
How to make Pineapple Rava Kesari?
Step 1. Prepare the Pineapple– Cut pineapple into pieces, remove the hard center. Cook these pieces with some water until they become soft. Now make a paste using a blender and sieve it to remove any fiber.
Step 2. Roast Cashew nuts– Roast the cashew nuts with a teaspoon of ghee in a pan until slightly golden.
Step 3. Roast Semolina– Heat ghee in a heavy bottom pan and roast the semolina for few minutes to let it just fragrant without changing color. Turn off the heat and keep covered.
Step 4. For sweetener-Boil water with saffron and cardamom and set aside for use later.
Step 5. Make Pineapple Rava Kesari– Now heat the pan containing roasted semolina. Add cooked pineapple paste in it. Stir and add the sweetened water prepared above. Let it cook on slow until it starts thickening. Cook for desired thickness
Serving Suggestions and Variations
Serve pineapple Rava Kesari with a cup of tea, rava upma or as it is. You can also pair it with medhu vada, uttapam or idli.
For a variation, you can make rava kesari with your preferred fruits and add your favorite dried fruits and nuts in it.
Like this pineapple kesari, try these recipes…
- Bombay Karachi Halwa (+Video)
- Suzi Halwa
- Banana Sheera | Banana Suzi Halwa
- Shakarkandi ka Halwa
- Instant Carrot Halwa
Looking for more such sweet recipes to get some ideas for your desserts? Do not miss my Carrot Kalakand and Khajur Barfi and the best one’s Besan Ladoo.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Rava Kesari
Equipment
- Heavy Bottom Pan
Ingredients
- 1 cup coarse semolina /rava/suzi
- 1/2 cup sugar
- 2 tablespoons cashew nuts
- 2 cups water
- few saffron strands
- 2-3 green cardamom crushed
- 1/2 cup ghee/clarified butter
- a pinch kesar color
Instructions
- Heat a teaspoon of ghee in a pan and roast cashew nuts. Remove cashew nuts and set aside.
- Into the same pan add rest of the ghee and add semolina and start roasting it on low to medium heat for 5-7 minutes to let it just fragrant avoiding any change of color.
- Meanwhile in another pan boil water with sugar, saffron,kesar color and cardamom, keeping the flame low.
- Now into the semolina add roasted cashew nuts and and mix well.
- Finally add the hot sugar cardamom water and keep stirring on low heat till it starts thickening .
- Remove from heat and serve hot.
Notes
- Use coarse semolina to make the grainy textured rava kesari.
- For color you can add food coloring as well.
- Add more or less ghee as per your desired taste.
- This rava kesari tastes better when serving hot.
Nutrition
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Best Regards,
Sapana Behl
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