Pineapple Kesari (Pineapple Sheera)

Pineapple Kesari also known as Pineapple Sheera is a delicious sweet made with semolina, pineapple, sugar, ghee and nuts. This is a very popular dessert from Karnataka, a Southern Indian state.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time5

Cook Time15

Total Time20

Servings4 to 6

AuthorSwasthi

Ingredients (1 cup = 240ml )

1 cup semolina (fine rava /suji)
¼ to ⅓ cup ghee (read notes)
1 cup pineapple chunks (sweet, half inch pieces)
2½ cups water
¾ to 1 cup organic sugar (adjust to taste)
¼ teaspoon cardamom powder (elaichi)
1 pinch saffron ( kesari or orange food color) (optional)
10 whole cashews (split or use more if preferred)
2 tablespoons raisins (use to preference)

How to make the recipe

Preparation

Heat 1 tbsp ghee in a pot. Fry cashews until light golden and stir in the raisins. Fry them until they turn plump. Remove to a plate and keep aside to garnish later.
Add rava/ semolina and fry on a medium heat until it turns aromatic & crunchy. Do not brown the rava, this step may take about 5 to 6 mins. Transfer to a plate and set aside.
To the same pot, add rest of the ghee and pineapple. Saute for 2 to 3 minutes & add sugar and saffron followed by water.

How to Make Pineapple Sheera

Bring to a rolling boil and reduce the flame to medium. With one hand, pour semolina to the pot in a slow stream, stir constantly with the other hand to incorporate semolina into the water. This avoids formation of lumps.
Lower the flame completely, break lumps if you find any. Cook covered until all the water is absorbed. Meanwhile cool down a little in a spoon and taste test. If you feel the need add more sugar and ghee.
Stir in the cardamom powder, turn off the heat & let rest for at least 5 mins before serving.
Garnish pineapple sheera with nuts and raisins. It is best served hot or warm.

NUTRITION (estimation only)