Vibrant Pineapple Kesari: A Festive Indian Semolina Pudding
15 minutes
924 reads
About Vibrant Pineapple Kesari: A Festive Indian Semolina Pudding
Craving a taste of sunshine? Indulge in the vibrant flavors of Pineapple Kesari, a delightful Indian semolina pudding also known as Pineapple Sheera. This quick and easy dessert offers a fragrant twist on the classic Suji Ka Halwa, bursting with tropical sweetness.Imagine the bright yellow hue and rich aroma of pineapple filling your kitchen. Ready in just 15 minutes, this festive treat is perfect for Diwali or any special occasion. Experience the rich culinary heritage of India with this simple yet satisfying dessert. The perfect blend of sweet and aromatic spices will transport you straight to a tropical paradise.
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For Roasting
- 2 Tbsp Cashews broken
- 2 Tbsp Golden Raisins
- 1/2 cup Ghee
For the Kesari
- 1 cup Semolina (suji, or rawa)
- 3 cup Water
- 2 cup Sugar more if needed
- 1 Pineapple chopped into small bits, round
- 2-3 drops Food Coloring edible, yellow
- 1 tsp Pineapple Essence
Instructions
- In a pan over medium heat, melt 1 tablespoon of ghee. Add the cashews and raisins. Roast until the cashews turn golden brown and the raisins plump up.
- Add the remaining ghee to the pan. Add the semolina and roast for 3-4 minutes, stirring constantly, until it develops a light pink hue and a fragrant aroma. This toasting process enhances the nutty flavor of the semolina.
- Add the chopped pineapple and sauté for another minute until slightly softened. Carefully pour in the water, stirring gently to prevent splattering.
- Stir in the sugar and yellow food coloring. Increase the heat slightly and continue stirring until the water is absorbed and the mixture thickens, indicating that the semolina is cooked through.
- Gently fold in the roasted cashews and raisins. This adds a delightful crunch and complements the sweetness of the Kesari.
- Stir in the pineapple essence. Continue cooking and stirring until the Kesari pulls away from the sides of the pan, a sign that it's ready. Remove from heat and serve warm for the best flavor experience.
Recipe Notes
Good To Know
- For extra texture and flavor, sauté small pineapple chunks in a bit of ghee separately until lightly caramelized, then fold them into the kesari just before serving.
- If you prefer a richer pudding, replace half the water with whole milk or coconut milk to give the kesari a creamier consistency and subtle flavor boost.
- To prevent lumps, add the roasted semolina to the boiling water (or milk) gradually, stirring continuously and vigorously with a whisk or spatula.
- Garnish with a mix of golden raisins and roasted cashews for added crunch and visual appeal, or sprinkle a pinch of freshly ground cardamom for a fragrant, festive finish.
Expert Tips
- For a deeper color and nuttier flavor, dry roast the semolina until it turns a light golden brown before adding the liquid.
- Adjust the sweetness to your liking by adding more or less sugar. Taste and adjust before serving.
- If the kesari becomes too thick after cooling, you can gently reheat it with a splash of milk or water to loosen the consistency.
Storage Instructions
- Store leftover kesari in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave or on the stovetop before serving.
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Recipe Nutrition
Calories: 485kcalCarbohydrates: 88gProtein: 4gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gFiber: 1gSugar: 67g
Amrita Iyer
Articles: 68
6 Comments
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Such a flavorful dish! Can’t wait to taste it.
You keep making delicious recipes and I drool !
I’m loving this recipe already!
This is fantastic! Thank you for sharing.
This looks fantastic! Appreciate the share.
This looks perfect! Thanks for posting.