This South Indian Dessert is a vibrant, aromatic, sweet dish that combines the sweetness of pineapple with the traditional flavours of rava and ghee that characterise semolina for desserts. Bright yellow colour and incredible richness have rendered this delicious version of conventional Kesari a refreshing and delightful one. This dessert is often taken to festivals and special occasions or for dessert after a meal and is sure to please anyone with a sweet tooth. The pineapple kesari recipe is straightforward and easy to follow. It requires simple things that you can find easily. To make this dish, semolina (rava) is roasted in ghee until golden and fragrant. Pineapple is first saut ed with sugar and water so that its natural juices and sweetness ooze out, and then it is mixed with semolina. A cardamom pinch, cashews, and raisins add flavour and texture. The texture comes out smooth and spongy as moist, as ghee's richness blends well with the tropical sweetness of pineapple. What makes pineapple Kesari special is the tropical twist; whereas traditionally, Kesari is so often made with orange or yellow colourants, pineapple gives the natural bright flavour and fragrance. Be it served warm or at room temperature; pineapple kesari will be the perfect dessert for any occasion. The pineapple kesari recipe is easy to make, but it will burst with flavours that everyone will adore!

• 200 gms pineapple
• 1 cup sooji
• 2 tbsp ghee
• 1 tsp milk
• 1/4 tsp cardamom powder
• 250 ml sugar
• Raisins
• Saffron strands
• Cashews

• Here's a step-by-step process to making this luscious and aromatic dessert, Pineapple Kesari: Begin by cutting 250 gms of fresh pineapple into small pieces and then set it aside.
• The fresh pineapple adds a nice juicy tang to this dish, and it perfectly complements the heavy, smooth semolina.
• In a pan, heat 2 Tbsps of ghee over low flame. After heating the ghee, add 1 cup (200 gms) semolina and start roasting it.
• Stir the semolina constantly so that it roasts evenly and does not get burnt.
• Heat it for around 5-7 minutes over a low flame or until it becomes golden brown, emitting the aroma of roasted nuts.
• Once the semolina roasts, transfer it to a plate and keep it ready for later use.
• In the same pan, add 1.5 cups of water and 1 cup of sugar.
• Stir well so that sugar melts entirely in water.
• Bring it to a gentle boil on medium flame.
• Add chopped pineapple pieces to the syrup once it starts boiling. Let the pineapple get cooked in the syrup mixture for nearly 5-7 minutes on a medium flame till the fruit softens and infuses into the syrup.
• Gradually add the roasted semolina to the pineapple sugar syrup mixture and stir it continuously so that it does not form lumps.
• Stir well so that there will be no improper lumpiness and cook on low flame till the semolina absorbs all liquids and becomes soft and thick, about 5-6 minutes.
• Add a quarter Tsp of cardamom powder for a warm spicy fragrance and a pinch of saffron strands soaked in 1 Tbsp of warm milk once the mixture has thickened.
• Mix all the spices well and ensure they are evenly distributed.
• But this time, the Kesari cooks for 2-3 more minutes until the flavours are well melded. Now that it is ready, the flame must be turned off.
• It should be the texture of smooth puddings with an occasional tartness from the bites of the pineapple pieces.
• To finish, add 2 Tbsps of fried cashew nuts and the raisins fried in ghee. The addition of pine nuts provides a pleasing crunch, while the raisins release sweetness.
• Pineapple Kesari is now ready to be served.
• This recipe of Pineapple Kesari blends the tropical sweetness of pineapple with the rich texture of semolina, creating a fragrant and indulgent South Indian dessert.