Pineapple Kesari, a best delicious sweet dish I often make especially during functions in my home. The flavour of pineapple brings a special taste. Pineapple usually has more of citric acid than sweetness. So to get rid of the citric taste, Sugar needs to be added which take away the citric nature from the fruit. I always prefer to make kesari with the natural flavour instead of adding kesar/color powder or pineapple essence. A scrumptious recipe to treat our guests...

Preparation Time5 mins
Cooking Time 20 mins

Pineapple (Annasi pazham) Kesari
Pineapple (Annasi pazham) Kesari

Semolina / Rawa1 Cup
Sugar2 Cups
Water3 Cups
Pineapple Pieces1/2 Cup
Ghee3 tablespoon
Cashew Nuts10

Pineapple (Annasi pazham) Kesari
Pineapple (Annasi pazham) Kesari

  1. Finely chop the pineapples and take it in a bowl and add 2 tablespoon of sugar and keep it aside for a minimum of 2 hours. If you plan to prepare pineapple kesari in the morning, you can chop the pineapples and add sugar and keep it overnight in fridge and then you can use that in the morning. The main reason for adding sugar with the chopped pineapples pieces is that to remove citric taste from the fruit. If we ignore this step, then the kesari will be tangy in taste. 

  2. In a pan, add 3 cups of water and boil the water. If you prefer to add kesar color powder, then you should add a pinch of kesar color powder(preferably yellow color) in water. But i have not used it. Remove the boiling water from flame and keep it ready

  3. Add 1 tablespoon of ghee and cashew nuts to a separate pan and fry it till they turn mild brown color. 

  4. Add pineapple pieces and fry for 2 minutes. Now add semolina/ rawa and fry it for another 2 minutes till we get a good aroma

  5. Add the boiled water and stir the rawa nicely. You won't get any lumps while adding hot water. Keep the flame low till it is cooked and becomes thick like upma

  6. Now add sugar to the pan. In this step, the beginners tend to panic because when the sugar is added, it gets dissolved and make the thick cooked rawa to again become thin in consistency. But no need to get panic, this is the nature of sugar. 

  7. Mix the sugar-rawa mixture nicely to avoid lumps and keep the flame in low and cover the pan and cook it for another 8 minutes. Intially when we see the kesari after 8 minutes, we may feel that kesari is still has not become thick. But when we allow it to cool off for 1 hour, I am sure, that it would get a thicker and correct consistency. Finally before removing from flame, add remaining ghee and mix well and remove from flame

  8. The scrumptious Pineapple Kesari is ready to serve. While serving, slightly warm the kesari and serve hot.
Pineapple (Annasi pazham) Kesari
Pineapple (Annasi pazham) Kesari
  • If you like to add pineapple essence, then we need to add it in step 8 and mix well. The essence add more flavour and aroma to the kesari, but it is optional. Without essence itself, we would surely get the natural essence of pineapple in the kesari
  • Pineapple (Annasi pazham) Kesari
    Pineapple (Annasi pazham) Kesari

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  1. very very yummy... its in my list for long time.. but couldnt make it yet...

  2. Mami,
    It looks so yummy,have to try tomorrow.
    one doubt mami,wether we can blend the chopped pineapple?or we have to use like chopped pineapple only.

  3. Hi mami,
    Pineapple rasam came out well.
    tomorrow i will try pineapple kesari
    looks so yummy,
    mami one doubt,wether we have to use chooped pineapple only or we can grind or blend the chopped pineapple also

    1. Hi Nithya, Thanks for your comments. You dont need to grind or blend chopped pineapples, just we can fry the chopped pineapple pieces in ghee that will give a good flavour. But if you like to have a strong flavour, then u can add 1 teaspoon of pineapple essence. Actually natural flavour itself is yummy.

  4. Thanks a lot a mami....i will use chopped pineapples itself mami need to follow your receipe to come out well.

  5. Thanks Mami....
    I will use chopped pineapples.
    i like to have the natural flavour itself mami.
    once again thanks a lot mami for wonderful receipe.

  6. Hi mami,
    all ur recipes are so delicious ...I have tried pavakkai thokku...plz post some more recipes of kozhambu...