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    Home » Recipes » Sweets

    Pineapple Kesari

    Published: Feb 25, 2021 · Modified: Sep 12, 2021 by Ramya · 2 Comments

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    Learn how to make traditional Pineapple Kesari recipe with step by step pictures. Pineapple Kesari Bath recipe using fresh pineapple. Easy Pineapple Kesari Bath recipe with step-wise pictures.

    How to make Pineapple Kesari

    Pineapple Kesari is a delicious yet simple sweet made across South India and is typically served in weddings, especially Tamil weddings. The authentic and traditional recipe for this pineapple flavored kesari has the real fruit and no artificial flavors or essence. Melt-in-mouth kesari with bits of soft cooked pineapple and roasted cashews makes for one of the easiest but most tastiest sweet that can be made in a jiffy!

    Pineapple Kesari

    Pineapple Kesari is a delicious sweet made with 4 main ingredients – rava/sooji, pineapple, sugar and ghee. Like any kesari recipe, the preparation is quite simple if the ingredient ratios are right. It is glossy, melt-in-mouth, soft and extremely delicious with wholesome flavor of real pineapple. As finely chopped pineapple is cooked with rava and sugar, it takes on a beautiful pale yellow which is beautiful as it is but then if you grew up having bright yellow colored kesari, go for a pinch of yellow food color. There are no other artificial flavors or essences used in this recipe and there is a lot of fresh pineapple that adds to the taste as well as flavor!

    Easy Pineapple Kesari Recipe

    Tips & Important Notes to Make Perfect Pineapple Kesari

    Making kesari with pineapple is really easy and this recipe is beginner-friendly. Follow the below tips and notes to make it right every single time.

    • The ratio of rava to sugar to water plays a big role in how soft, glossy and melt-in-mouth kesari turns out. I use 1:1:3 for regular kesari, but with the addition of pineapple there is a slight tanginess and to counteract that, I use 1:1.5:3 of rava:sugar:water in this pineapple kesari recipe.
    • Roasting rava in hot ghee is essential to get the right consistency of the kesari. The rava doesn’t turn into a gloop, but at the same time it doesn’t dry out. I roast the rava until it starts to change color. I don’t take the rava to a light or golden brown color.
    • Use ripe pineapple that is bright yellow and soft for best results. Cooking the fruit along with rava yields the best flavor.
    • I use 3 tablespoon of ghee for this recipe and it is neither a lot nor less. First tablespoon to roast the rava, second tablespoon when the rava and sugar are cooking and third tablespoon when the kesari starts leaving the sides of the pan.
    • Take Kesari off the heat when it is still soft but leaves from the edges of the pan and is glossy when stirred around. It gets to the perfect texture in a few mins on getting warm. On cooling down, if it hardens just re-heat it for a few mins on stove or 1 min in microwave.
    • Artificial food color is optional but then we eat with our eyes, so for a beautiful looking kesari add a pinch of yellow food color.

    Traditional Pineapple Kesari Recipe

    Storing and Serving Suggestions

    Pineapple Kesari tastes the best when served warm/hot. But it can be stored in fridge for upto 5 days. And it tastes better with the pineapple flavor just intensifying. Before serving, reheat it on stove top for a few mins or in a microwave safe bowl at maximum power for 30-60secs. Don’t add extra water for re-heating to retain the texture.

    Checkout other Kesari and simple sweet recipes

    • Traditional Rava Kesari
    • Aval Kesari
    • Paal Kesari
    • Thengai Payasam
    • Badam Kheer
    • Makhana Kheer

    Pineapple Halwa recipe

    Pineapple Kesari Recipe with Step by Step Pictures

    In a pan, heat 1 tablespoon of ghee. Fry 6-8 whole cashews until golden and remove them from the pan.

    In the same pan, roast ½ cup rava/sooji/semolina until it gives off a nutty aroma on low flame.

    Make sure not to let it brown. It should take about 5-6 mins on low flame.

    Add 1.5 cups water while stirring the rava quickly. There should be no lumps.

    Next 1 cup finely chopped ripe pineapple, mix well.

    Cook the rava & pineapple until it comes together on low flame.

    Add ¾ cup sugar and mix well. Rava begins to get watery again.

    Now add a pinch of yellow food color and mix well.

    Add 1tbsp of ghee and mix well.

    Continue to cook on low flame until the pineapples are soft. When the spoons makes a cut through kesari, add the last tablespoon of ghee.

    Add roasted cashews and mix well.

    Continue to cook or stir on low flame until ghee begins to ooze out from the edges. When the kesari leaves the sides of the pan and is glossy, remove it from heat. Cooking it further would turn it lumpy.

    Serve hot/warm immediately. Store it refrigerated for upto 5 days and reheat it before serving again.

    Pineapple Kesari

    Recipe Notes

    • For a sweeter kesari, increase the sugar to 1 cup (that is 1:2 for rava:sugar)
    • Food color is optional, skip it if not needed.
    • Rava Kesari will harden up once cold, reheat it for 3-5 minutes on stovetop or for 30-60 secs in microwave to get back to the correct consistency.

    Recipe Card

    📖 Recipe

    Authentic Pineapple Kesari Recipe

    Pineapple Kesari

    Ramya
    Learn how to make traditional Pineapple Kesari recipe with step by step pictures. Pineapple Kesari Bath recipe using fresh pineapple. Easy Pineapple Kesari Bath recipe with step-wise pictures.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Sweets
    Cuisine South Indian, Tamilnadu Recipes
    Servings 6 people

    Equipment

    • Thick Bottomed Kadai/Pan

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • ½ cup Rava/Sooji
    • ¾ cup Sugar
    • 1.5 cups Water
    • 1 cup Finely Chopped Pineapple ripe & juicy
    • 3 tablespoon Ghee
    • 6-8 Whole Cashews
    • A pinch of Yellow Food Color
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    Instructions
     

    • In a pan, heat 1 tablespoon of ghee. Fry 6-8 whole cashews until golden and remove them from the pan.
    • In the same pan, roast ½ cup rava/sooji/semolina until it gives off a nutty aroma on low flame.
    • Make sure not to let it brown. It should take about 5-6 mins on low flame.
    • Add 1.5 cups water while stirring the rava quickly. There should be no lumps.
    • Next 1 cup finely chopped ripe pineapple, mix well.
    • Cook the rava & pineapple until it comes together on low flame.
    • Add ¾ cup sugar and mix well. Rava begins to get watery again.
    • Now add a pinch of yellow food color and mix well.
    • Add 1tbsp of ghee and mix well.
    • Continue to cook on low flame until the pineapples are soft. When the spoons makes a cut through kesari, add the last tablespoon of ghee.
    • Add roasted cashews and mix well.
    • Continue to cook or stir on low flame until ghee begins to ooze out from the edges. When the kesari leaves the sides of the pan and is glossy, remove it from heat. Cooking it further would turn it lumpy.
    • Serve hot/warm immediately. Store it refrigerated for upto 5 days and reheat it before serving again.
      Pineapple Kesari

    Notes

    • For a sweeter kesari, increase the sugar to 1 cup (that is 1:2 for rava:sugar)
    • Food color is optional, skip it if not needed.
    • Rava Kesari will harden up once cold, reheat it for 3-5 minutes on stovetop or for 30-60 secs in microwave to get back to the correct consistency.
    Keyword Sweets
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    Kesari bath using fresh pineapple

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    1. Sowmya

      February 26, 2021 at 5:03 am

      Kesari looks attractive and colourful. Very tempting

      Reply
      • Ramya

        March 03, 2021 at 2:07 pm

        Thank you very much 🙂

        Reply

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →

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