When it comes to Indian desserts, kesari/sooji ka halwa is one of the yummiest and easiest to make.It is basically a pudding like dessert made from sooji/cream of wheat.I have tried normal kesari several times. Pineapple kesari is something I have been wanting to try for quite a long time. It is often served in south indian marriages with breakfast. It is also one of my favourites. Just the thought of hot kesari dripping with ghee makes my mouth instantly water😍.
About a month ago, I pestered my mother to buy me pineapples just to try this kesari. I was so excited that i couldn’t wait to try it out. Unfortunately, my first attempt turned out to a be a huge disaster, leaving me in utter dismay. But, hey! it was my first time and you learn only from your mistakes. I made sure i nail it this time and i couldn’t be more happier when i did. This recipe is definitely going to be a keeper.
Have you tried making kesari/sooji ka halwa with fruits other than pineapple? I would love to hear from you. Do leave your suggestions in comments 🙂
- Sooji /Rava -1/2 cup
- Pineapple-1/3 cup
- Sugar-3/4 cup
- Water-1 1/2 cup
- Pineapple essence-1 tsp
- Cashew nuts-10 to 15
- Cardamom powder-1/4 tsp
- Yellow food colour-A pinch
- Ghee-3 tbsp or as required
Add pineapple cubes to water and boil on medium flame.
Add little ghee and fry the cashews until golden brown.
Add ghee to a non-stick tawa/or any kadai and roast the sooji/rava on low flame for 2-3 minutes.
Meanwhile add a pinch of yellow food colour to the water with pineapple chunks and boil for not more than 5 minutes.
Once the pineapples become soft, switch off the flame and pour it into the roasted rava/sooji and simultaneously stir.
Make sure no lumps are formed and take care to break them well if any.
Once the rava gets cooked, add sugar and stir.
It will start to loosen a bit. Stir until it gets thick.
At this stage, add ghee and fried cashews and saute until you get halwa consistency( it will come off the tawa without sticking)
Turn off the flame and add more ghee if necessary.
Garnish with pineapple chunks(optional) and serve hot.
- You can add ghee fried raisins, pistachios and almonds.
- Be sure not to boil the water with pineapples for more than 5 minutes. If you boil for more time it might evaporate and wont be sufficient to cook the rava/sooji.
- It will stay good for 3-4 days when refrigerated.