Last Updated on 4 months by Neha Deshmukh

Apple Pineapple Rava Recipe – Easy Indian Semolina Dessert

Introduction

Oh, Rava! This simple semolina dessert holds such a special place in my heart. I remember my grandmother making this for every festival, the sweet aroma filling the entire house. It’s a comfort food that’s both incredibly easy to make and utterly delicious. Today, I’m sharing my version – a bright and cheerful Apple Pineapple Rava that’s guaranteed to become a family favorite. It’s perfect for a quick dessert, a festive treat, or just when you’re craving something sweet and heartwarming.

Why You’ll Love This Recipe

This Apple Pineapple Rava is a winner for so many reasons! It’s quick – ready in under 40 minutes. The combination of tangy pineapple and crisp apple with the nutty semolina is just divine. Plus, it’s easily customizable, so you can tweak it to your liking. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 1 cup Rava (Sooji/Semolina) – about 150g
• 2 cups Sugar – about 400g
• ?? cup Apple (chopped finely) – about 1 medium apple
• ?? cup Pineapple (chopped finely) – about 1 cup
• ?? cup Raisin – about 1/2 cup
• ?? cup Cashew nuts – about 1/4 cup
• ?? cup Ghee
• ?? cup Oil
• 2.5 cups Water – about 600ml
• 2 drops Pineapple essence
• A pinch Salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rava (Sooji/Semolina): Types and Toasting Tips

There are different types of Rava – fine, medium, and coarse. I prefer medium for this recipe, as it gives a lovely texture. Don’t skip toasting the Rava! It removes the raw smell and enhances the flavor. You’ll want to roast it until it’s fragrant and lightly golden, but be careful not to brown it.

Apple & Pineapple: Choosing the Right Varieties

For the apples, I like using Granny Smith or Fuji – they hold their shape well during cooking. As for pineapple, fresh is best, but canned pineapple chunks (drained well!) work in a pinch.

Ghee vs. Oil: Understanding the Flavor Difference

Ghee adds a beautiful richness and traditional flavor to Indian desserts. However, using a combination of ghee and oil prevents the ghee from burning and adds a nice texture. You can use any neutral-flavored oil like sunflower or canola.

Raisins & Cashews: Quality and Roasting for Best Results

Use good quality, plump raisins. Roasting the cashews and raisins brings out their flavor and adds a delightful crunch. Keep a close eye on them – they burn easily!

Natural Food Coloring: Traditional Options & Alternatives

Traditionally, saffron is used to give Rava a beautiful golden hue. But you can also use natural food coloring like turmeric (a tiny pinch!) or beetroot powder for a pinkish tint.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your apples and pineapple into small, fine pieces. Add 3 tablespoons of sugar to the fruit and let it sit for about 30 minutes. This process, called maceration, draws out the juices and intensifies the flavor.
2. Now, heat about 2 tablespoons of ghee and 2 tablespoons of oil in a pan over medium heat. Lightly roast the cashew nuts until golden brown. Add the raisins and cook until they plump up. Remove and set aside.
3. Add the Rava to the same pan and roast it until it’s fragrant and lightly golden. This usually takes about 5-7 minutes. Stir constantly to prevent burning!
4. Carefully pour in the 2.5 cups of boiling water. Add a pinch of salt and stir well to combine. Cook on medium heat, stirring continuously, until the mixture starts to thicken.
5. Once thickened, cover the pan and simmer on low heat for about 4 minutes. This allows the Rava to cook through completely.
6. Add the remaining sugar and the pineapple essence. Stir until the sugar dissolves completely.
7. Drain the macerated fruits, discarding the leftover syrup (it’s delicious, but will make the Rava too wet!). Add the fruits to the Rava mixture and combine thoroughly.
8. Continue to cook until the mixture pulls away from the sides of the pan. This indicates that it’s cooked perfectly. Transfer to a serving dish and let it cool slightly before serving.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe foolproof:

Achieving the Perfect Rava Texture

The key is to roast the Rava properly and cook it with the right amount of water. You want a soft, fluffy texture, not a sticky mess.

Preventing Sticking & Burning

Use a heavy-bottomed pan and stir constantly, especially while roasting the Rava. A little patience goes a long way!

Adjusting Sweetness Levels

Feel free to adjust the amount of sugar to your liking. Start with 2 cups and add more if needed.

Enhancing Fruit Flavor

A squeeze of lemon juice over the fruits before adding them to the Rava can brighten up the flavors even more.

Variations

This recipe is a great base for experimentation!

Vegan Rava Recipe Adaptation

Substitute the ghee with coconut oil or any other vegan-friendly oil.

Gluten-Free Considerations

Rava is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level: Adding Cardamom or Saffron

A pinch of cardamom powder or a few strands of saffron soaked in warm milk adds a beautiful aroma and flavor. My mom always adds a tiny bit of nutmeg too!

Festival Adaptations: A Sweet Treat for Celebrations

During Diwali, I love adding a sprinkle of edible silver leaf (vark) for a festive touch.

Serving Suggestions

This Apple Pineapple Rava is delicious on its own, but you can also serve it with a dollop of yogurt or a scoop of vanilla ice cream. It’s also lovely garnished with chopped nuts.

Storage Instructions

Store leftover Rava in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What is the best type of semolina to use for this recipe?

Medium Rava works best, but fine Rava can also be used. Avoid coarse Rava as it can result in a grainy texture.

Can I use other fruits in this Rava recipe?

Absolutely! Mango, banana, or even berries would be delicious additions.

How do I prevent the Rava from becoming sticky?

Roast the Rava well and use the correct amount of water. Stir continuously while cooking.

Can this be made ahead of time?

You can prepare the Rava base ahead of time and add the fruits just before serving.

What is the significance of using ghee in Indian desserts?

Ghee is considered auspicious in Indian culture and adds a unique richness and flavor to desserts. It’s also believed to have health benefits!