Pineapple Kesari | How to make Pineapple Kesari

By Subashini Murali  |  10th Jul 2016  |  
5 from 2 reviews Rate It!
  • Pineapple Kesari, How to make Pineapple Kesari
Pineapple Kesariby Subashini Murali
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About Pineapple Kesari Recipe

This south Indian version of halwa is made with semolina, pineapple, sugar and clarified butter. It just melts in the mouth and is commonly served in south Indian / Tamil marriages as dessert.

Pineapple Kesari is a popular aromatic and delicious dish. You can try making this amazing Pineapple Kesari in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Pineapple Kesari by Subashini Murali has detailed steps with pictures so you can easily learn how to cook Pineapple Kesari at home without any difficulty. Pineapple Kesari is enjoyed by everyone and can be served on special occasions. The flavours of the Pineapple Kesari would satiate your taste buds. You must try making Pineapple Kesari this weekend. Share your Pineapple Kesari cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Subashini Murali for inputs. In case you have any queries for Pineapple Kesari you can comment on the recipe page to connect with the Subashini Murali. You can also rate the Pineapple Kesari and give feedback.

Pineapple Kesari

Ingredients to make Pineapple Kesari

  • 1 cup semolina
  • 2 cup sugar
  • 1 cup pineapple chopped
  • 3/4 - 1 cup clarrified butter / ghee
  • 3 cups water
  • 10 cashews
  • 1 tsp cardamom powder
  • Finely chopped badam for garnishing
  • Few pinch of Food colour - lemon yellow

How to make Pineapple Kesari

  1. In a pan heat a tsp of clarified butter, roast the cashews and keep aside.
  2. In the same pan add the remaining clarified butter and fry the semolina for 3-5 minutes on low flame.
  3. Add the chopped pineapple and saute for a minute.
  4. Meanwhile keep the 3 cups of water (with little food colour, cardamom powder) to boil.
  5. Pour the boiling water to the fried semolina and stir continuously on medium flame.
  6. Once the semolina is cooked and thickened add sugar and stir continuously with out any lumps being formed.
  7. First it will turn watery and then will thicken when cooked.
  8. When the ghee starts to ooze switch off the flame.
  9. Garnish with fried cashews and chopped Almonds.
  10. You can spread it in a greased tray and cut into slices.

Reviews for Pineapple Kesari (2)

Preethy Prasanth4 months ago

Superb !

Alka Munjal2 years ago

Yummmmm awesome colour