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Pineapple Kesari

Subashini Murali
10 minutes
Prep Time
20 minutes
Cook Time
6 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Tamil Nadu
  • Roasting
  • Boiling
  • Sauteeing
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. 1 cup Semolina
  2. 2 cup sugar
  3. 1 cup pineapple chopped
  4. 3/4 - 1 cup clarrified butter / ghee
  5. 3 cups water
  6. 10 cashews
  7. 1 tsp cardamom powder
  8. Finely chopped badam for garnishing
  9. Few pinch of Food colour - lemon yellow


  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 (2)  

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Preethy Prasanth
Preethy Prasanth   Jun-16-2018

Superb !

Alka Munjal
Alka Munjal   Dec-04-2016

Yummmmm awesome colour

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