Pineapple Kesari || Chaitime

Okay y’all, I admit. I’ve a MAJOR sweet-tooth. MAJOR. All my life I’ve been telling myself and my world that I don’t crave anything sweet, that I don’t like sweets, that I can survive without sucrose. LIE. My whole belief system was shattered not so long ago when I consciously noticed my strong craving for something sweet after every. single. meal. Oh well.

So, here’s a recipe that I cooked to satisfy my sugar craving during this intense quarantine period. It only takes about 15-20 minutes to whip-up, has fresh pineapple in it (drool), is super-simple to make AND it has DELICIOUS FRESH PINEAPPLE in it (sorry I had to say that twice!!!) And if you look at it, it’s mild on your tummy, amazingly yummy, and is actually quite healthy. Score! ❤

Pineapple Kesari



  • Semolina/Rava – 1 cup
  • Fresh Pineapple – 1 cup, chopped.
  • Sugar or Jaggery (your healthy substitute) – 3/4 cup
  • Raisins and Cashewnuts – 1/4 cup
  • Saffron/Kesar – a few strands
  • Ghee – 2tbsp
  • Cardamom/Elaichi – a dash
  • Food color (yellow) – a pinch (optional)
  • Water – 2 1/2 cups


  1. Let’s start with soaking saffron/kesar strands in 2 tbsp of hot (not boiling) water for about 10-15 minutes. Saffron needs moisture to release its amazing flavor and color.
  2. Dry-roast rava until slightly aromatic and set aside.
  3. Heat 1 tbsp of ghee in a pan, add fresh pineapple chunks to the pan and saute them for about 2 minutes. Add sugar, saffron (strands and liquid) and water to the pan, and bring it to a boil.
  4. While we wait for it to boil, let us roast raisins and cashewnuts in 1 tbsp ghee and set aside.
  5. When the water starts to boil, lower the flame and slowly add rava to it. Stir constantly to prevent lumps. Add roasted raisins and cashewnuts, sprinkle a dash of elaichi and stir well. Let it cook for about 2-3 minutes.
  6. Fresh Pineapple Kesari is ready!

P.S. Pineapple can be replaced with fresh mango chunks as well!

Thanks for reading, XO! ❤


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