Pineapple Kesari | Pineapple Sheera | Pineapple Halwa

Pineapple Kesari (Pineapple sheera or halwa) - Easy Indian sweet dessert recipe.

5 from 23 votes

Pineapple Kesari | Pineapple Sheera | Pineapple Halwa

Pineapple Kesari, also known as Pineapple sheera or Pineapple halwa, is a quick and easy-to-make, melt-in-mouth delicious Indian dessert prepared in less than 20 minutes. This Indian sweet will entice your taste buds and satisfy all your sweet cravings.

Prep Time5

Cook Time15

Total Time20

Course: Desserts, sweets

Cuisine: South Indian

Diet: Vegetarian

Servings:

Calories: 335kcal

Author: Kushi

Equipment

Ingredients

½ cup Pineapple , chunks
1 cup Water
¼ cup Ghee or 4 tbsp, Check tips
1 tablespoon Almonds . chopped
1 tablespoon Raisins
½ cup Semolina / Sooji / Suji rava
½ cup Pineapple puree (Pineapple cubes blended)
8 strands Saffron / Kesar
½ cup Sugar
¼ teaspoon Cardamom powder

Instructions

In a pot, add water and pineapple chunks and bring it to a boil.
1 cup Water, ½ cup Pineapple
In a non-stick pan, heat desi ghee on medium flame. Add chopped almonds and saute till it becomes light in color.
¼ cup Ghee, 1 tablespoon Almonds
Add raisins and sooji (semolina or suji rava) and saute on medium to medium-low flame for 3 to 4 minutes or until you get a nice aroma.
1 tablespoon Raisins, ½ cup Semolina
To the sauteed sooji/semolina, add the pineapple puree, boiling water with pineapple chunks, and saffron strands, and stir continuously so that there are no lumps and cook on a medium flame for 3 to 4 minutes until the water is absorbed.
½ cup Pineapple puree, 8 strands Saffron
Next, add sugar and continue cooking for another 3 to 5 minutes, stirring until ghee leaves the sides of the pan.
½ cup Sugar
Finally, add cardamom powder, mix, and switch off the flame.
¼ teaspoon Cardamom powder
Garnish it with more almonds, raisins, and saffron strands if desired. Serve and enjoy.

Video

Notes

Instead of adding pineapple chunks to boiling water, you can also saute it in ghee or butter for 2 to 3 minutes and add to the recipe.
I also add cashew nuts sometimes. Use your favorite dry fruits and nuts.
The traditional ratio for sheera or sooji halwa is 1:1:1 ghee:sugar:rava. I have reduced it to cut down on fat.
Transfer the hot sheera to a greased plate about ½ inch deep. Allow it to cool completely, and then cut them into squares so that you can serve them as halwa or fudge.
Add pineapple chunks to the blender and blend them to form a puree. If you find it challenging to pulse, add tablespoon of water in increments.
The amount of sugar can vary depending on the pineapple's sweetness.
The time given here is the approximate one. It may vary based on the size of the pan and the intensity of the flame.
Any leftover sheera can be stored at room temperature for two days in the refrigerator for one week. Reheat in the microwave for 30 seconds or until heated through so that the ghee melts.
You can also use butter to make this dessert instead of ghee. Make sure you heat it first until it becomes light golden.
You can also add 1 or 2 drops of pineapple essence if you need a stronger flavor.

Nutrition