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Pineapple Kesari

Pineapple kesari is a rich, fruity dessert made of semolina and pineapple and comes from the beautiful state of Karnataka in India.  Like most traditional Indian sweets, this is served at weddings and is popular during festive seasons in Karnataka.



  • Rava/ Fine semolina - 1/2 cup

  • Sugar - 1 cup (you can reduce to 1/2 cup if preferred)

  • Water - 3/4 cup

  • Milk  - 1/4 cup

  • Clarified butter/ Ghee - 1/4 cup or less

  • Pineapple slices - 1/2 cup 

  • Cashews - 10

  • Raisins - 10

  • Cardamom powder - 1/4 teaspoon

  • Saffron - a few strands

  • Salt to taste

  • Yellow food coloring - a drop/ pinch (optional) 


  1. Warm up a tablespoon of milk and soak the saffron stands in it.

  2. In a heavy bottom pan, dry roast the rava/ semolina on low heat for about 3 minutes till it turns golden yellow (should be warm to the touch). Transfer to a plate and keep it aside.

  3. Add a tablespoon of ghee to the pan and saute the cashews and raisins till they are golden brown and sizzling. Transfer them to a bowl. 

  4. Saute the pineapple slices till they turn soft. Mash them a bit.

  5. Bring the water and salt to a boil.

  6. Add the roasted semolina on low to medium heat and stir well so there are no lumps.

  7. Cover the pan with a lid for 3-5 minutes till the semolina cooks. It should turn soft and lose its grainy texture. At this point the mixture loses the water.

  8. Add the sugar, saffron, roasted cashews, raisins, color and remaining ghee to the pan. Stir well.

  9. Sprinkle cardamom powder and mix well.

  10. Serve hot. The kesari can also be served at room temperature.

  11. Enjoy! 

Products used in this recipe



Semolina Rava

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