pineapple sheera recipe | pineapple kesari recipe

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suji halwapineapple sheera recipe | pineapple suji sheera recipe | pineapple kesari with step by step photo and video recipe. my husband loves the sheera with chunks of pineapple. it is also popularly called as suji halwa, sajjige halwa, kesari, kesaribath, pudding or ravakesari. basically, pineapple slices are added to rava kesari to give the pineapple flavour. this combination, is served as breakfast in many south indian eatery.

pineapple sheera | ananas sheera | pineapple suji sheera is quite popular in the karnataka hotels and marriage functions. this is served with either idli vada or with upma for breakfast in marriage halls. this is my mother’s favourite recipe too. she prepares this recipe quite often for our daily breakfast. also, we popularly call it as pineapple kesari bath or pineapple rava kesari.

pineapple sheera

kesari is saffron colour. we can use saffron or any artificial kesari colour. you can also make without adding any color and it still taste great. my mother in law prepares sheera in milk and it taste divine. few like to add fruits like banana, apple, mango in sheera. however i am not big fan of sweets so haven’t tried anytime.

if you are looking for more sweet or desert recipes or especially jalebi, sheer khurmarava ladoocarrot halwakayi holigebesan laddo,chocolate mug cake, mango rasayana, gulab jamun, and especially milk powder doodh peda.

pineapple sheera recipe | pineapple kesari video recipe:

recipe card for pineapple sheera recipe | pineapple kesari:

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pineapple sheera recipe | pineapple kesaribath recipe
 
Prep time
Cook time
Total time
 
pineapple sheera recipe | pineapple kesaribath recipe
Author:
Recipe type: dessert
Cuisine: indian
Serves: 4 Servings
Ingredients
  • 1 cup semolina / rava / suji
  • 3 tsp ghee
  • 10 cashews and raisins
  • ½ cup pineapple chunks
  • 3 cups water
  • ½ cup sugar
  • 2 pinches of elaichi / cardamom powder
  • pinch of saffron / saffron colour (optional)
  • 3 tbsp milk - to make saffron milk
Instructions ( 1 cup =255 ml)
  1. dry roast 1 cup semolina / suji / bombay rava until it start to smell aromatic. transfer to a plate. allow to cool down.
  2. meanwhile, add ghee and roast cashews until golden and then add raisins and fry till they swell. remove in a plate and set aside.
  3. time to saute pineapple chunks for 2 to 3 minutes.
  4. once done, add 3 cups of water and get to rolling boil.
  5. keep the flame on low and slowly add suji little by little. keep on stirring continuously. make sure there are no lumps forming.
  6. now add half cup of sugar and give a good stir.
  7. add cardamom powder and fried dry fruits. stir well.
  8. now add 3 tsp of saffron milk and give a good stir. (optional)
  9. lower the flame. cover and cook until all the water evaporates.
  10. pineapple kesari taste great when served hot. it is also good when served warm or cold.


pineapple sheera recipe | pineapple kesari step by step photo recipe:

  1. dry roast 1 cup semolina / suji / bombay rava until it start to smell aromatic. transfer to a plate. allow to cool down.
    pineapple sheera
  2. meanwhile, add ghee and roast cashews until golden and then add raisins and fry till they swell. remove in a plate and set aside.
    pineapple sheera
  3. time to saute pineapple chunks for 3 minutes.
    pineapple kesaribath
  4. once done, add 3 cups of water and get to rolling boil.
    suji halwa
  5. keep the flame on low and slowly add suji little by little. keep on stirring continuously. make sure there are no lumps forming.
    suji halwa
  6. now add half cup of sugar and give a good stir.
    pineapple kesaribath
  7. add cardamom powder and fried dry fruits. stir well.
    pineapple kesari
  8. now add 3 tsp of saffron milk and give a good stir. (optional)
    suji halwa
  9. lower the flame. cover and cook until all the water evaporates.
    suji halwa
  10. pineapple kesari taste great when served hot. it is also good when served warm or cold.
    pineapple sheera


notes:

  • firstly, you can also blend pineapple to puree if you do not like chunks.
  • in addition, add more ghee and sugar if you are not worried about calories.
  • finally, add pinch of food colour if you want to have a rich colour. however, i recommend to add natural colours like kesari.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

4 COMMENTS

  1. I tried making pita bread using fresh active yeast . It was fluffy and soft but the smell of yeast was too strong the next day and very unpleasant.I am a huge fan of your cooking. Very easy and great recipes . Please help me master pita without fresh yeast

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