Pineapple sheera recipe – Sheera is a sweet made using semolina and is known with different names across India. The other most common names are suji halwa, sajjige, kesari, kesari bath or rava kesari. Kesari recipes are made using kesari (saffron) or an artificial kesari color. Sheera can be made without the addition of kesar.
Apart from making plain sheera, it can also be made with milk, or with a fruit like banana, pineapple, apple and mango or even with mixed fruits.
Pineapple sheera is quite popular in the karnataka tiffin centers and is served as pineapple kesari bath or pineapple rava kesari.
It is also served as a part of chow chow bath, khara bath and kesari bath served together in a plate with a chutney and other accompaniments.
There are a few different ways pineapple kesari can be made, sharing the easiest one. If you do not like pineapple chunks and want the halwa to be more fruit flavoured, you can also blend it to a puree and use in this recipe.
Preparation for pineapple sheera
1. Heat 2 tbsp ghee in a pot.
2. Fry cashews until golden. Towards the end add raisins and stir for a while. Set these aside in a plate. Retain the ghee in the pot.
3. Add 1 cup semolina and fry on a medium flame until it begins to smell good. Transfer this to a plate and cool it.
4. Next pour 1 tsp ghee and add 1 cup pineapple chunks. Saute just for a minute. This helps to bring out a nice flavor from pineapple. If using pineapple puree, add it and then cook for 3 to 4 minutes. It will splash, so keep covered.
5. Pour 2.5 to 3 cups water, sugar and then a generous pinch of saffron if you like. Bring it to a boil. You can also add sugar once the semolina is cooked at step 8.
How to make pineapple sheera or pineapple kesari
6. When the water begins to boil, pour the semolina in a slow stream and keep stirring with the other hand. This helps to prevent lumps.
7. Keep stirring to prevent formations of lumps. Add cardamom powder.
8. The mixture turns very hot and may splash. So cover the pot and lower the flame. Stir occasionally and cook until the moisture is evaporated.
9. Pineapple kesari is done.
10. Add little more ghee. Stir well.
11. Keep covered and cook for 2 to 3 minutes.
Garnish pineapple sheera with nuts and raisins.
More Halwa recipes
Carrot halwa
Badam halwa
Moong dal halwa
Lauki ka halwa
Dates halwa
You can also check Sweets Recipes here and Diwali Sweets here.
Easy pineapple sheera recipe
Pineapple sheera recipe | Pineapple kesari | Pineapple halwa
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Ingredients for pineapple sheera
- 1 cup semolina or rava or suji
- 2 to 3 tbsp ghee
- 1 cup pineapple chunks (half inch pieces)
- 2 ½ cups water
- ½ cup sugar
- 1/8 tsp elaichi or green cardamom powder
- 1 pinch saffron or kesari (optional)
- 10 cashews or as needed
- 1 tbsp raisins or as needed
Instructions
Preparation for pineapple sheera
- Heat 2 tbsps ghee in a pot. Fry cashews until lightly golden.
- Then add raisins and fry until they turn plump. Remove them to a plate and keep aside.
- Add rava or suji and fry on a medium heat until it turns aromatic. Do not brown the rava. Transfer to a plate and set aside.
- To the same pot, add 1 tsp ghee and pineapple. Saute for 2 to 3 minutes.
Making pineapple sheera or kesari
- Add sugar, water and bring it to a boil along with saffron.
- When the water begins to boil, Slowly add suji to the pot stirring constantly to prevent the mixture from turning lumpy.Add cardamom powder. Stir well.
- Lower the flame. Cover and cook until all the water evaporates. If desired add more ghee. Cook for 2 to 3 mins on a low flame.
- Switch off the fire and keep covered for 2 to 3 minutes.
- Serve pineapple sheera or kesari hot or warm.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
Video of pineapple sheera recipe
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Cannot hear your video
I think it has no audio. I will check it. Thank you
Just awesome ! I allways thought I may need to add more ghee . It came out so well with 4/5 spoons of ghee.
Glad to know Shanthi!
Tried this recipe….it was surprisingly easy and yummmyyy.. thank you for the wonderful recipe.?
Welcome Shilpa
Glad to know!
Thank you
Friend and I got pineapple sheera in hotel mini meals last week. It didn’t taste good, kind of synthetic flavoured and no pineapple pieces, but I liked the idea of pineapple halwa so I searched and found your recipe. I try to eat vegan so I used coconut oil instead of ghee. In any case it came out soooooo yummy, completely different from hotel version. So happy to make such a delicious treat with sweet fresh pineapple and store cupboard items. Thanks so much for sharing.
Hi Zanna
You are most welcome! Glad you liked it! Yes in restaurants mostly it is the artificial flavor that is added. Thanks for the comment!
Forever grateful for all your recipes. I am a novice and am really bad at cooking, until I discovered your recipes. Your recipes are easy and the food had gr88 falvour. I am a big fan, thanks!
Hi Amruta,
You are welcome. Thanks a lot for the comment. So happy to know the recipes are useful.
🙂
The measurements were perfect sheera turned out awesome. I used fruit colour instead of kesar.Thanks for sharing a good recipe
Hi Swasthi Garu,
Your recipes are quite easy for beginners. It helped me a lot .
I have a small question regarding rawa used to prepare pineapple sheera .
Can I use fine sooji rawa ?
Will that differ from using coarse sooji rawa?
Hi Sangeetha garu,
Thank a lot. Happy to know the recipes are useful. The rava used for upma is used in this recipe. It is known as bombay rava or semolina. If you say fine sooji rawa is it the chiroti rava ? I know there are 3 kinds of rava
chiroti that is very fine
regular upma rava known as bombay rava
bansi rava which is slightly yellow in color and is coarse.
For rava sheera only upma rava is best and the others don’t turn out very good. Hope this helps
Yes andi , I meant to say chiroti rawa. I used Bombay rawa to prepare this sheera and it was a big hit . My family members loved it . Thank you so much for suggestion ?.
Sangeetha
we use choroti rava for making poori, just a tbsp or two of this added to wheat flour will yield very good pooris. Thanks for trying
Hai swasthi
It’s good see you are uploading videos also. It’s helps for beginners to learn easily.
Hai swasthi
Very happy u r uploading videos also. It helps to who are learning recipes.
Hai swathi,
I love your recipes.I tried some of them.today I prepared my daughters favourite pineapple kesari.she loved it and it’s very tasty. Thank you.
welcome shashi
Good to know the kesari turned out good. thanks for the feedback
Hey Swasthi,
I love your recipes, Noe I have learnt few North Indian dishes & chicken biriyani via this blog. Keep sharing wonderful recipes, There is a non-stick pan you use in most of the recipes, could you please share the details about that , which brand it is? .
Thanks a lot
Divya
Hi Divya
Thanks for trying the recipes.
It is tefal brand , model – titanium pro.
YUMMMM……. YUMMMMM…… YUMM….. YYYYYYYYYY SHEERA.
My sister do not like the taste of pineapple sheera, but I served her your blogs recipe.
She became a huge fan of pineapple sheera.
Thanks swasti for this wonderful recipe & also the it has got a mild sweet flavor so we can have it any time.
welcome shalini
so glad to know your sis liked it. thanks for the feedback
Can you share the previous recipe of Pineapple sheera?
Hi Arpita,
Here is the recipe. Stick on to the same measurements mentioned in the above recipe, only the method is different.
1. You will have to blend the pineapple, sugar and saffron first in a blender until smooth. Set this aside.
2. Roast the rava, set aside.
3. Ghee fry the nuts, set them aside. Bring water to a rolling boil in the same ghee pot. Pour rawa slowly and cook until the water evaporates completely. Add the blended pineapple and sugar mixture. Stir well and cook for about 5 to 7 months. without burning.
Hope this helps
Hi Swati,
I have made this recipe many times and every year I make it on Ganesh puja, it’s a big hit! Thanks for sharing it again!
I want to give 5 stars but clicked on 3 by mistake 🙁
Hi Arpita
Hope you are good. So glad to see ur comment after 1 year again on the same recipe post. Really happy. Thank you
Yummy, made your potato kurma with pulao and this kesari for last night’s dinner. All turned out delicious. Thank you
welcome Samaira.
So glad to know all turned out well. Thanks for the feedback