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side close up shot of pineapple rava kesari in a steel platter
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5 from 2 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 572kcal
Author: Hina Gujral


  • Heavy Bottom Kadhai
  • Saucepan


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


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.



  • 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. 


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