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  • Home
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Indian DessertsVideo Recipes

Pineapple Rava Kesari (Video Recipe)

written by Hina Gujral October 23, 2020
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Pineapple Rava Kesari is a delicious suji ka halwa flavored with pineapple. In South India, it is known as kesari bhaath or pineapple kesari. Pineapple Suji Halwa is one of the most delicious, fruity Indian desserts I have ever tried.

side close up shot of pineapple kesari bhaath in a steel serving bowl

What is Rava Kesari?

Rava Kesari is a popular South Indian sweet dish having its original roots in Karnataka, where it is also known as Kesari Baath.

‘Rava’ is the local term for semolina, whereas the term ‘kesari’ refers to the yellow color of the halwa and the aroma of kesar i.e saffron.

The dish shares similar nature with the famous North Indian sweet suji ka halwa.

aerial shot of rava kesari in a steep platter

Pineapple Kesari Baath

Across South India, many local eateries serve kesari baath flavored with pineapple.

It is cooked in flavorsome syrup consisting of saffron, pineapple cubes, sugar, cardamom, and the pineapple juice simmered over low heat to get the golden liquid.

Later, the roasted semolina (rava) is cooked in this sweet pineapple flavored syrup. Hence, resulting in pineapple halwa.

With each spoonful of pineapple halwa melody of flavors is created in the palate.

The tropical freshness of pineapple is melted with the sweetness of sugar, ghee, and semolina building layers of extraordinary flavor.

And not to forget the pleasing aroma of saffron, cardamom, and pineapple which filled senses with a long-lasting memory of this dessert.

Collage of rava kesari cooking steps

Ingredients Required

Semolina: It is best to use fine rava (semolina) to make any kind of halwa. It is quick to cook and gives a nice, mouth-melting texture to the halwa. Thick or coarse semolina is not an ideal choice.

Pineapple: Always use a fresh, juicy, ripe, and sweet pineapple for making the rava kesari. A slightly sour, bitter, or unripened pineapple is a BIG NO.

Cashews: Use unsalted cashew. An authentic rava kesari always has cashews.

Golden Syrup: The yellow color of the kesari baath comes from this golden syrup. It consists of – pineapple juice, white sugar, saffron strands, and cardamom powder. These ingredients together create that yellow hue.

Watch Pineapple Halwa Video

My Tried & True Tips

The secret to making a spoon-licking halwa is slow roasting the rava over low heat till it changes the color to light brown. Keep stirring it while roasting for even browning.

If you can get your hands on a good quality canned/tinned pineapple then nothing like it.

I do not prefer adding any artificial color or flavor essence in the halwa. But it is a matter of personal choice.

The quantity of sugar required to make kesari baath depends on many factors. If you are using a canned sweetened pineapple along with a packaged pineapple juice then taste the golden syrup and add sugar accordingly.

Always remember, semolina absorbs a lot of liquid and has a bland taste. Hence, the sugar syrup should be sweet enough to give halwa a sugary taste and cut down the acidity of pineapple.

You can store leftover halwa in the refrigerator for 1 – 2 days. Reheat in a microwave or stovetop over low heat.

Pineapple Rava Kesari

More Pineapple Recipes For You

Creamy Pasta Salad With Pineapple

Mint Pineapple Popsicles

Tropical Pineapple Salad

Pineapple Fried Rice

Pineapple Raita

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side close up shot of pineapple rava kesari in a steel platter

Pineapple Rava Kesari Recipe

Pineapple Rava Kesari is a delicious suji ka halwa flavored with pineapple. Learn how to make rava kesari in a few simple steps.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 572kcal
Author: Hina Gujral
  • Heavy Bottom Kadhai
  • Saucepan

Ingredients

Ingredient For Golden Syrup:

  • 2 Cup pineapple juice
  • 1 Cup water, at room temperature
  • 1 Cup granulated white sugar
  • 1 Cup bite-size pineapple cubes
  • 1 teaspoon saffron strands (kesar)
  • 1 teaspoon cardamom powder (elaichi powder)

Other Ingredients:

  • 1 Cup semolina (rava/sooji)
  • 1/4 Cup ghee (clarified butter)
  • 1/4 Cup sliced cashews

Instructions

Prepare Golden Syrup:

  • In a large deep saucepan bring water, juice, pineapple cubes, saffron, sugar, and cardamom powder to a boil over high heat. Reduce the heat to medium and let the liquid simmer. Keep stirring at regular intervals.
  • The sugar should dissolve completely, and the liquid should turn golden in color. The pineapple pieces should become soft. Taste and adjust the sweetness accordingly.

Roast Semolina (Suji):

  • Meanwhile, start roasting semolina — heat ghee in a heavy-bottomed pan over medium flame. Fry sliced cashew till light brown and transfer to a plate. Keep aside.
  • Next, add semolina and roast over medium heat until it changes color to light brown. Continuously stir semolina while roasting else it might get burnt.

Prepare Halwa:

  • Now, slowly add hot golden syrup to the roasted semolina. Add half amount of water at a time and continuously stir semolina to avoid lump formation. Gradually, add the remaining liquid. Stir continuously in one direction.
  • Once the semolina starts bubbling, cover and cook for 3 – 5 minutes over low heat. Do not cook for too long.
  • Turn off the heat. Open the lid and add fried cashews. Mix nicely.
  • Serve pineapple rava kesari warm garnished with pineapple cubes and cashews.

Recipe Notes:

  • Use only fine semolina or rava for making the halwa. 
  • It is best to roast semolina over low heat for a good taste and color. 
  • Make sure the syrup is warm while adding in the roasted semolina. 
  • Taste the syrup and adjust the amount of sugar as per your preference. 

Nutrition

Calories: 572kcal | Carbohydrates: 104g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 8mg | Potassium: 329mg | Fiber: 3g | Sugar: 66g | Vitamin A: 24IU | Vitamin C: 32mg | Calcium: 31mg | Iron: 3mg
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Pineapple Rava Kesari (Video Recipe) was last modified: October 23rd, 2020 by Hina Gujral
242shares
10 comments
Hina Gujral

I am a passionate Indian food blogger living in India with my husband and our pug, named Momo.

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10 comments

Anonymous October 10, 2013 - 7:44 AM

Its a very nice post… It helped me a lot during these Navratri… And there are actually many healthy ways to fast during Navratri… Uncover some more scrumptious Navratri Delicacies @ http://bit.ly/1hwfTnG

Reply
Akanksha February 7, 2014 - 11:37 AM

Thanks Hina for d recipe.. its simple yet delicious..tried out recently and it turned out to be simply great! Thanks for sharing..

Reply
Anshul Kumar January 10, 2015 - 2:35 PM

I have been big fan of your posts.

Reply
Babul Roy September 24, 2019 - 4:55 PM

Nice article, Thanks for sharing.

Reply
Hina Gujral September 25, 2019 - 10:36 AM

my pleasure

Reply
Ramesh September 26, 2019 - 2:33 PM

why 2 cup juice and another 1 cup of juice. It is not clear

Reply
Hina Gujral September 27, 2019 - 10:31 AM

thanks for bringing it to our notice. The error is fixed now.

Reply
Jayalakshmi Siva September 30, 2019 - 1:57 PM

Looking Yummy as always.

Reply
Hina Gujral September 30, 2019 - 3:11 PM

I am happy you like it!

Reply

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Hello! I am Hina Gujral

Hello! I am Hina Gujral

I am a passionate food lover. Fun FOOD Frolic is all about tried and tested comforting meals from my kitchen.

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