With little preparation and little devotion, it’s easy to make this mouthwatering Pineapple Kesari (Pineapple and Semolina Pudding) that delights both the palate and the soul. This South Indian pudding is rich, aromatic and full of flavor — generous ghee, juicy pineapple pieces and a whisper of saffron combine to create a luxurious, golden dessert. “Kesar” means saffron in Hindi, and it is the saffron that gives Kesari its distinctive color and floral aroma.
This recipe comes from my mother, who makes the best Pineapple Kesari. She prefers to finely chop the pineapple instead of pureeing it so each spoonful offers tiny bursts of fruit. The fragrance of saffron and the nutty richness of ghee elevate this simple pudding. Toasted cashews add crunch while plump raisins or sultanas give small, sweet surprises. In our home this Kesari is often served as a festive offering or as a comforting dessert, and it pairs well with savory breakfasts like Upma or Khara Avalakki.
Pineapple Kesari (Pineapple & Semolina Pudding)
Description
This Indian pudding is buttery and fragrant, studded with pineapple and colored with saffron. It’s comforting, indulgent and simple to prepare.
Ingredients
- 1 1/2 cups (10 oz) coarse semolina
- 3/4 cup (4 1/2 oz) pineapple, finely chopped
- 1 1/2 cups (10 oz) sugar (adjust to taste)
- 1 cup (7.4 oz) ghee (Indian clarified butter)
- 1/4 tsp saffron, dissolved in 2 tbsp warm milk
- 12–15 cashew nuts, broken
- 20–24 raisins or sultanas
Instructions
- Bring 4 cups of water to a boil and set aside. Using boiling water shortens cooking time and helps the semolina cook evenly.
- In a small pan, dissolve 1 cup of sugar in 1/2 cup water. Add the finely chopped pineapple and simmer on medium heat for about 5 minutes, until the pineapple is tender and releases its juices.
- Meanwhile, heat 2 tablespoons of ghee in a heavy-bottomed pan. Add broken cashews and fry until pale golden. Add raisins or sultanas and fry until they plump and take on a little color. Remove with a slotted spoon and set aside.
- In the same pan, add the semolina to the remaining ghee and roast on low heat for 3–4 minutes, stirring constantly, until fragrant and lightly golden. Do not brown.
- Carefully pour in the boiling water and allow the semolina to cook undisturbed on medium heat for about 3 minutes so it absorbs the water.
- Stir the mixture to break up any lumps. Add the remaining sugar, the cooked pineapple, and the syrup from the pineapple. Continue stirring for 3–4 minutes until well combined.
- Gradually add the ghee, one tablespoon at a time, stirring continuously. Continue until all the ghee is incorporated and you notice the ghee separating at the edges of the pan and the semolina grains are softened.
- Fold in the toasted cashews, raisins and the saffron dissolved in warm milk. Mix thoroughly so the saffron color and aroma are distributed evenly.
- Transfer the Pineapple Kesari immediately to a greased plate or cake tin and smooth the surface with the back of a ladle. Let it rest for 5–10 minutes, then cut into desired shapes. Serve hot, warm, chilled or at room temperature.
Notes
- You can puree the pineapple for a smoother texture; cook the puree with sugar and water as directed for about 5 minutes before adding it to the semolina.
- For a different flavor, add 5–6 crushed cardamom pods at the end of cooking.
- Be generous with the ghee; using too little will make the Kesari crumbly rather than smooth and glossy.
- If your pineapple is very sweet, reduce the sugar to suit your taste.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 30 minutes
- Yield: 10 pieces
- Category: Dessert
- Cuisine: South Indian
Nutrition
- Serving Size: 1 piece
- Calories: 280
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Frequently Asked Questions
What does ‘Kesari’ mean and why is saffron important to this dish?
“Kesari” refers to saffron (kesar in Hindi). The 1/4 teaspoon of saffron dissolved in warm milk gives Pineapple Kesari its signature golden hue and delicate floral flavor.
Why does the recipe use so much ghee, and what happens if I use less?
Ghee provides richness, moisture and that characteristic glossy finish. The recipe uses about 1 cup of ghee added gradually; using significantly less can result in a dry or crumbly Kesari.
Should I chop or purée the pineapple?
Finely chopped pineapple gives a pleasant texture and little bursts of fruit in every bite. If you prefer a smooth pudding, you can purée the pineapple and use it instead — cook it with sugar and water as instructed.
How do I know when the semolina is ready to receive the water?
Roast the semolina in ghee on low heat for 3–4 minutes until it becomes fragrant and lightly golden but not browned. Once aromatic and lightly colored, add the boiling water.