Pineapple Rava Kesari Recipe – Easy Semolina Dessert with Cashews

Last Updated on 4 months by Neha Deshmukh

Pineapple Rava Kesari Recipe – Easy Semolina Dessert with Cashews

Hey everyone! If you’re looking for a dessert that’s both comforting and a little bit special, you absolutely have to try this Pineapple Rava Kesari. It’s a vibrant, sweet semolina pudding studded with juicy pineapple and crunchy cashews. Honestly, it’s one of those recipes that always disappears quickly when I make it – and I’m sharing it with you because everyone deserves a little sweetness in their life! I first made this for a family gathering and it was a huge hit, so it’s become a regular in my kitchen.

Why You’ll Love This Recipe

This Pineapple Rava Kesari is more than just a dessert; it’s a celebration of flavors and textures. It’s quick to put together – perfect for when you have a sweet craving but don’t want to spend hours in the kitchen. Plus, it’s wonderfully adaptable. You can tweak the sweetness, add a hint of spice, or even make it vegan! It’s a guaranteed crowd-pleaser, and honestly, it just feels festive.

Ingredients

Here’s what you’ll need to create this delicious Pineapple Rava Kesari:

• 1 cup Semolina/ Rava (approximately 150g)
• 1.5 cup Pineapple, chopped (approximately 240g)
• 2 cup Sugar (approximately 400g)
• 2.5 cup Water (approximately 600ml)
• 0.5 cup Ghee (Clarified Butter) (approximately 115g)
• 1 pinch Salt
• 10 Cashew nuts
• 2 drops Yellow food colour (optional)

Ingredient Notes

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

Semolina/ Rava Varieties
There are different types of rava available. I prefer using medium-sized rava for this recipe, as it gives the kesari a lovely texture. Fine rava can sometimes result in a slightly softer kesari, while coarse rava might need a bit more cooking time.

Pineapple Selection – Fresh vs. Canned
Fresh pineapple is fantastic if you can get your hands on it! It has a brighter, more vibrant flavor. However, canned pineapple works perfectly well too – just make sure to drain it well. I often use canned when fresh isn’t in season.

Ghee – Clarified Butter & Its Importance
Ghee is key to that rich, aromatic flavor. It adds a beautiful nutty taste that you just can’t replicate with oil. If you’re not familiar, ghee is clarified butter – it has a higher smoke point and a wonderfully distinct flavor.

Cashew Nuts – Roasting for Enhanced Flavor
Don’t skip roasting the cashews! It brings out their natural sweetness and gives them a delightful crunch.

Sugar – Adjusting Sweetness Levels
I like my kesari on the sweeter side, but feel free to adjust the sugar to your liking. You can start with 1.5 cups and add more if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, core, and finely chop your pineapple. Toss it with 3 tablespoons of sugar and let it sit for about 30 minutes. This helps draw out the juices and intensifies the pineapple flavor.
2. Now, let’s roast those cashews! Heat 1 tablespoon of ghee in a pan and roast the cashews until they turn golden brown. Set them aside.
3. In the same pan, add 1-2 tablespoons of ghee and add the semolina. Roast the semolina over medium heat until it’s fragrant and lightly golden – this usually takes about 5-7 minutes. Keep stirring constantly to prevent burning!
4. Separately, bring the water to a boil. Now, carefully pour the boiling water into the roasted semolina while stirring continuously. This is the most important step to prevent lumps!
5. Add a pinch of salt and cook until the semolina thickens. Reduce the heat to low, cover the pan, and let it simmer for 4-5 minutes.
6. Now for the sweetness! Mix in the remaining sugar vigorously until it dissolves completely. Add the drained pineapple pieces (don’t forget to reserve that lovely pineapple syrup!).
7. Stir continuously, adding the remaining ghee gradually until the mixture starts to leave the sides of the pan. This is how you know it’s perfectly cooked. Add the yellow food colour if using.
8. Finally, garnish with the roasted cashews and a final drizzle of ghee. Serve warm and enjoy!

Expert Tips

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

Achieving the Perfect Texture
The key to a perfect kesari is getting the right consistency. You want it to be soft and creamy, but not mushy.

Preventing Lumps in the Kesari
Adding the boiling water gradually while stirring constantly is crucial. If you do get a few lumps, don’t panic! Just keep stirring vigorously – they should eventually disappear.

Roasting Semolina to Golden Perfection
Roasting the semolina is essential for that nutty flavor and perfect texture. Don’t rush this step!

Variations

Want to switch things up? Here are a few ideas:

Vegan Pineapple Rava Kesari
Simply substitute the ghee with a plant-based butter or coconut oil. It won’t have quite the same flavor, but it will still be delicious!

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

Adjusting Spice Levels (Adding Cardamom, Saffron)
A pinch of cardamom powder or a few strands of saffron can add a beautiful aromatic touch. My grandmother always added a tiny bit of cardamom – it’s a lovely addition!

Festival Adaptations (Ugadi, Diwali)
This kesari is a popular choice for festivals like Ugadi and Diwali. You can add a sprinkle of edible silver leaf (varak) for an extra festive touch.

Serving Suggestions

Pineapple Rava Kesari is wonderful on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of yogurt. It’s a perfect dessert for any occasion!

Storage Instructions

Leftover kesari can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might lose a little of its initial texture, but it will still be tasty!

FAQs

What type of semolina is best for Kesari?
Medium-sized rava is my go-to! It gives the best texture, but you can experiment with fine or coarse rava depending on your preference.

Can I use pineapple juice instead of water?
You can! Using pineapple juice will intensify the pineapple flavor, but it will also make the kesari sweeter. You might want to reduce the amount of sugar slightly.

How do I prevent the Kesari from sticking to the bottom of the pan?
Using a heavy-bottomed pan and stirring frequently are key. Also, make sure you’re using enough ghee!

Can this be made ahead of time?
You can prepare the kesari a few hours in advance and reheat it before serving. However, it’s best enjoyed fresh.

What is the best way to roast cashews for this recipe?
Roast them in ghee over medium heat, stirring constantly, until they turn golden brown and fragrant. Watch them carefully – they can burn quickly!

Enjoy making this Pineapple Rava Kesari! I hope it brings a little joy to your kitchen and a lot of happiness to your taste buds. Let me know how it turns out in the comments below!