Pineapple Kesari, Pineapple Semolina Pudding, Pineapple Sheera

Advance Vishu and Easter wishes...

Recipe Details  

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Posted on 12, Mar 2018
Serving 3-5 people
Ready in 35-45 minutes
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  • Roughly chopped ripe sweet Pineapple - 1 cup
  • Sugar - ½ - 1 cup, refer notes
  • Cardamom powder - ¼ Teaspoon
  • Semolina - ¾ cup
  • Cashew nuts - 5-6 Nos
  • Raisins - 6-8 Nos
  • Water - 1 ¾ cup
  • Ghee - 3-4 Tablespoon
  • Salt - ⅛ Teaspoon
  1. Blend together the chopped pineapple, sugar and cardamom powder in a mixer and make a smooth paste. Set aside.
  2. Heat 2 tablespoon ghee in a pan, fry the cashew nuts and raisins until the raisins are puffed up and the cashew nuts are slightly golden in color on low heat. Transfer to a bowl and set aside.
  3. Roast semolina in the same pan for about 3-4 minutes or until fragrant on low-medium heat. Do not brown. Transfer to a bowl and set aside.
  4. Pour water into the same pan, bring to a boil. Then add in the roasted semolina, salt and mix well.
  5. Cook until the mixture becomes soft and slightly dry on low heat.
  6. Now add in the pineapple-sugar mixture and cook for 3-4 minutes on medium heat. Keep stirring.
  7. Add the remaining ghee and stir until the mixture leaves the sides of the pan and forms a mass without any lumps.
  8. Once it leaves the sides of the pan and forms a mass, add fried cashew nuts, raisins and mix well.
  9. Remove from heat and serve warm.


  • Adjust the quantity of sugar according to the sweetness of pineapple. I used ¾ cup of sugar.

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