If you are looking for more Indian halwa recipes then do check Sweet Potato Halwa, Milk Rava Kesari, Gummadikaya Halwa, Besan Ka Halwa, Coconut Rava Kesari and Kasi Halwa with jaggery.
Pineapple Rava Kesari / Pineapple Semolina Pudding Recipe
Ingredients
- ½ cup Semolina / Sooji
- ½ cup Pineapple, finely chopped
- ½ cup Sugar
- 1.5 cups Water
- ¼ cup Melted Ghee
- 1 tbsp Cashew Pieces
- 1 tsp Raisins
- ⅛ tsp Cardamom Powder
- A pinch Food Color
Instructions
- Heat 2 tablespoons of ghee in a pan.
- Add and fry the cashew pieces until golden color. Remove from the pan and set them aside.
- In the same ghee, add and fry the raisins until they plump up. Keep them aside.
- In the same pan, add the semolina and roast on a low flame until light golden color.
- Transfer the roasted semolina to a plate and set aside.
- Combine the chopped pineapple and water in a pan and bring it to a boil.
- Reduce the flame and let it simmer for 3 – 4 minutes.
- Add the cardamom powder and food color to the pineapple water.
- Add the roasted semolina little by little, stirring continuously to avoid lumps.
- Add the remaining ghee and combine.
- Cover it with a lid and let it cook on a low flame for a minutes or until the semolina gets cooked.
- Once the semolina is cooked, add the sugar and combine well.
- Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
- Add the fried cashews and raisins and mix well.
- Turn off the flame and serve warm or cold.
Nutrition values are estimates only.
Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
Instructions:
- Heat 2 tablespoons of ghee in a pan.
- Add and fry the cashew pieces until golden color. Remove from the pan and set them aside.
- In the same ghee, add and fry the raisins until they plump up. Keep them aside.
- In the same pan, add the semolina and roast on a low flame until light golden color.
- Transfer the roasted semolina to a plate and set aside.
- Combine the chopped pineapple and water in a pan and bring it to a boil.
- Reduce the flame and let it simmer for 3 – 4 minutes.
- Add the cardamom powder and food color to the pineapple water.
- Add the roasted semolina little by little, stirring continuously to avoid lumps.
- Add the remaining ghee and combine.
- Cover it with a lid and let it cook on a low flame for a minutes or until the semolina gets cooked.
- Once the semolina is cooked, add the sugar and combine well.
- Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
- Add the fried cashews and raisins and mix well.
- Turn off the flame and serve warm or cold.
You might also like to check these recipes:
- Mango Kulfi
- Chocolate Peanut Butter
- Eggless Saffron Cookies
- Chegodilu
- How to make khoya
- Kakarakaya Pulusu
- Semiya Payasam
- Sabudana Kheer
- Rava Appalu
- Vinayaka Chavithi Recipes
Mouthwatering kesari,love the clicks
wow! looks yumm…
Wow the kesar looks inviting.Love the clicks asusual.
Very inviting and lovely looking kesari. Wonderfully prepared.
Deepa
yummy kesari
drooling here….
yummyy bful clicks..
Such simple recipe yet you make it look grand… lovely
This is my favorite kesari too…love the flavor of this sweet….lovely and tempting clicks 🙂
Could I use poha in place of the semolina in this recipe? If so, how would I go about making those adjustments?
Yes, you can. Replace semolina with an equal amount of poha but the water ratio should be 1:2. If you are using 1/2 cup of poha, you will need to use 1 cup of water. I would recommend roasting poha for 3-4 minutes and grind it into a coarse powder. You can check my poha kesari recipe for reference https://www.blendwithspices.com/aval-kesari-poha-halwa-recipe/ Thank you so much! 🙂