Pineapple Kesari Bhath | How to make Pineapple Kesari Bhath

By Madhuri Aggarwal  |  6th Jul 2016  |  
4 from 1 review Rate It!
  • Pineapple Kesari Bhath, How to make Pineapple Kesari Bhath
Pineapple Kesari Bhathby Madhuri Aggarwal
  • Prep Time


  • Cook Time


  • Serves





About Pineapple Kesari Bhath Recipe

Pineapple Kesari Bhath or Pineapple saffron halwa is one of the most common dishes in SouthIndia. I was really very young when my grandmother passed away, so I haven’t tasted anything that she cooked. But I always have heard so many stories about her that I almost know her. So, back to Kesari Bhath, my mom tells me that my grandmother used to make a very basic version of this called Sajjige, very often and Kesari bhath which is more elaborate during festivals. I love Kesari Bhath as it has a very festive and family feel to it. So this Kesari Bhath is dedicated to my Nani.

Pineapple Kesari Bhath, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pineapple Kesari Bhath is just mouth-watering. This amazing recipe is provided by Madhuri Aggarwal. Be it kids or adults, no one can resist this delicious dish. How to make Pineapple Kesari Bhath is a question which arises in people's mind quite often. So, this simple step by step Pineapple Kesari Bhath recipe by Madhuri Aggarwal. Pineapple Kesari Bhath can even be tried by beginners. A few secret ingredients in Pineapple Kesari Bhath just makes it the way it is served in restaurants. Pineapple Kesari Bhath can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pineapple Kesari Bhath.

Pineapple Kesari Bhath

Ingredients to make Pineapple Kesari Bhath

  • 1 cup – Chiroti Rava ( finest semolina)
  • 1/4 cup – Refined oil
  • 1/2 cup – Finely chopped pineapple
  • 4 tbsp. – ghee
  • A big pinch of saffron
  • 1/2 cup – Hot milk
  • cashews and Raisins
  • A pinch of cardamom powder
  • 2 tbsp. – ghee for tempering

How to make Pineapple Kesari Bhath

  1. Soak crushed saffron in a tablespoon of hot milk and let it sit for sometime, till it releases the colour.
  2. Heat the ghee for tempering in a small pan. Add cashews and raisins and let it turn gold. Set it aside.
  3. Heat the remaining milk in a saucepan along with pineapple and oil. Let the pineapple cook well.
  4. Add saffron, elaichi powder and camphor to this.
  5. Dry roast the semolina in a deep pan for a minute on low flame.
  6. Add ghee and roast till the semolina is gold in colour.
  7. Gradually add hot milk to this while continuously stirring.
  8. Stir so that there are no lumps. And Cook for a minute while still stirring.
  9. If it gets thick, add more milk.
  10. The consistency should be little liquidy .
  11. .Add the tempering to this and mix it well & Serve it hot with some cashew and raisin garnish.

My Tip:

The more oil you add, less harder the Bhath gets when it cools down.

Reviews for Pineapple Kesari Bhath (1)

Shweta Goel2 years ago


Cooked it ? Share your Photo