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.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 4 · 4 to 6
- Category: Dessert
- Cuisine: South Indian
Ingredients
- 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))
Method
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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.