Pineapple Kesari Baath
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Pineapple Kesari Baath Recipe

Pineapple Kesari Baath is also addressed as Pineapple Rava Kesari across Karnataka. Learn how to make perfect pineapple halwa in few simple steps. 
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: Indian
Keyword: kesari baath, pineapple halwa, pineapple rava kesari
Servings: 6
Author: Hina Gujral


  • 1 Cup semolina
  • 1 1/2 Cup pineapple finely chopped
  • 3 Cup water
  • 1 Cup pineapple juice
  • 1 Cup sugar or adjust as per the sweetness of pineapple
  • 1/4 tsp yellow food color
  • 2 tsp pineapple essence
  • A pinch of saffron strands
  • 1/4 Cup ghee
  • 2 green cardamom pods crushed
  • 2 tbsp raisins

To serve

  • 1 tbsp ghee
  • Slivered cashew
  • Few strands of saffron


  • In a large deep vessel bring water, juice, pineapple essence, saffron, food color and chopped pineapple to a boil over high heat. Reduce the heat to medium and let the liquid simmer while roasting semolina.
  • To roast semolina heat ghee in heavy bottomed wide pan over medium heat once ghee is heated add crushed cardamom pods sauté for 10 seconds and add semolina.
  • Roast semolina over medium heat until it changes color to light brown.
  • Now slowly add hot pineapple water along with pineapple pieces to roasted semolina. Add half amount of water at a time stir semolina nicely and then gradually add the remaining half. Stir vigorously to avoid formation of any lumps in semolina.
  • Once liquid is reduced little bit and semolina is cooked mix in sugar and raisins. After adding sugar the consistency of halwa loosen up little bit. Cook for 2 – 3 minutes more stirring continuously. Do not cook for too long as kesari baath has dropping consistency.
  • To serve, heat 1 tbsp ghee in a pan and roast cashew slivers and saffron for 2 minutes. Pour ghee along with cashew and saffron over kesari baath just before serving. Serve hot!