When I need a quick fix dessert recipe, I always resort to kesari – a semolina pudding with ghee, cashewnuts, and saffron. The ghee, nuts and saffron make this dessert exotic and special; but nobody will know you only spent 15 minutes making it!
I am delighted with this variation on regular kesari (also called sooji halwa). Pineapple juice adds a hint of fruity flavor to kesari, making it unique. Be sure you read my note on sugar** before you make this recipe.
Pineapple Semolina Pudding or Pineapple Kesari Recipe
serves about 8
Ingredients
4 cups fresh or canned pineapple juice*
1/4 cup + 2 tablespoons ghee
1/2 cup cashewnuts
1 cup semolina (rava or sooji)
1 cup sugar**
a pinch of saffron threads
* To make juice from fresh pineapple, blend 2 cups chopped fresh pineapple, with about 3 cups water to make a puree. Strain the juice, and measure out 4 cups.
**This will make a not-too-sweet dessert. If you want it sweeter, feel free to use more sugar, but keep in mind that how much sugar you need will vary slightly depending on how sweet your pineapple is. You may need to use less sugar if you are using canned pineapple juice.
Method
Heat a heavy bottomed wok or saucepan with 1/4 cup ghee. Add cashewnuts and fry on low heat till the nuts are golden. Using a slotted spoon, remove the the cashews from the ghee and place in a bowl.
Add semolina to the ghee. Stir on medium-low heat for about 3 minutes or till the semolina is toasted. Remove the semolina into a bowl. Wipe the pan clean.
Pour in pineapple juice and sugar. Bring to a boil. Boil for 1 minute. Reduce heat to low, and add the toasted semolina. Cook, stirring constantly on medium heat, till the pudding thickens – about 5 minutes. Cooking time will vary depending on how coarse your semolina is.
When the pudding starts to thicken, add 2 tablespoons ghee and stir. Remove from heat. Stir in fried cashew nuts.
Sprinkle saffron on top.
The Pine apple Kesari looks just fabulous!!! Stunning shots as always
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U’re back from India?
Pineapple kesari is (R)oomie’s favourite… he always has a lot of it at the Govindas(when they have it there)… Cherry and chocolate are good too 
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That looks really good! I made something similar with mango before, but I think I’d really enjoy these flavors.
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Easy to make sweet, and great pics!
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this looks yummy
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2 fun dishes – the kesari and the l’l bowl that you served it in! Nice twist..we’ve made it with mango, but this sounds so interesting.
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Love the Kesari, simple and sweet! Inviting pics.
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I know someone who LOVES pineapple and I’m sure she will like this recipe!
Thanks for sharing!
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Beautiful photos, looks great!
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The kesari probably tastes divine! And Pineapple!! nice clicks as always!
Richa @ Hobby And More Food Blog
Hobby And More on Facebook
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Excellent site! I’ve just began my attempt at vegetarianism, and sites like yours are really going to help me along the way. I look forward to giving these recipes a shot and leaving you feedback. If you feel so inclined, check out my blog at bittervegetarian.wordpress.com.
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The desert looks very appetising and the photography is very impressive.
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Delicious and easy to make.. thanks
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Gorgeous photo. We call this sheero i believe. all good things begin with ghee.
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great desert…
look so delicious and easy to make…
thank’s for sharing it
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This sounds so good! I’ve only recently discovered semolina in desserts like this, through an Italian recipe actually. Love.
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One of my all-time favorite comfort foods. Well made, and well clicked.
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Hey, I’m always all for quick and easy desserts and this one looks quite light too, so ideal for summer! Thanks Sala!
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Very easy and I’m going to use this method from here on out! Just made it and thought that canned pineapple juice was a mistake though. Fresh pineapple juice would surely have been better or just pineapple tidbits for more subtle pineapple flavor in regular kesari?
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I love semolina puddings! with pineapple must be refreshing and yummy!!!! congrats!
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I just made this and posted my photo and modifications to FB. Delicious! Thanks so much for the recipe
https://www.facebook.com/photo.php?fbid=394343530599701&set=a.283524748348247.78348.146054325428624&type=1
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I made this and I felt so proud and happy after tasting it
I’ve been wanting to make a perfect pineapple rava kesari since many many years. After making several ordinary-looking and blah-tasting versions, I think I’ve found just the right way of making it. Thank you so much for sharing this!
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