Pineapple Rava Kesari is a delicious sooji (semolina) halwa packed with the goodness of pineapple. Adding pineapple in suji halwa makes it all the way more tasty and tempting. Pineapple Halwa is one of the most delicious, fruity Indian desserts I have ever tried.
What is Rava Kesari (Kesari Baath)?
Rava Kesari is a popular South Indian sweet dish having its original roots in Karnataka, where it is also known as Kesari Baath. ‘Rava’ is the local term for semolina, whereas the term ‘kesari’ refers to the yellow color of the halwa and the aroma of kesar i.e saffron. The dish shares similar nature with famous North Indian sweet suji ka halwa.
Pineapple Kesari Baath….
Across South India, many local eateries serve kesari baath flavored with pineapple. Pineapple Halwa is cooked in flavorsome syrup consisting of saffron, pineapple cubes, sugar, cardamom and the pineapple juice simmered over low heat to get the golden liquid. Later, the roasted semolina (rava) is cooked in this sweet liquid. Hence, resulting in pineapple halwa.
With each spoonful of pineapple halwa melody of flavors is created in the palate. The tropical freshness of pineapple is melted with the sweetness of sugar, ghee and semolina building layers of extraordinary flavor. And not to forget the pleasing aroma of saffron, cardamom, and pineapple which filled senses with a long-lasting memory of this dessert.
How To Make Perfect Rava Kesari?
Semolina: It is best to use fine rava (semolina) to make any kind of halwa. It is easy and quick to cook and gives a nice, mouth-melting texture to the halwa. Thick or coarse semolina is not an ideal choice for making kesari baath. The secret to making a spoon-licking halwa is slow roasting the rava over low heat till it changes the color to light brown.
Pineapple: Always use a fresh, juicy, ripe and sweet pineapple for making the rava kesari. A slightly sour, bitter or unripened pineapple is a BIG NO. If you can get your hands on a good quality canned/tinned pineapple then nothing like it.
Golden Syrup: The yellow color of the kesari baath comes from this golden syrup. It consists of – pineapple juice, white sugar, saffron strands, and cardamom powder. These ingredients together create that yellow hue. I do not prefer adding any artificial color or essence in the halwa. But it is a matter of personal choice.
Sweetener: The quantity of sugar required to make kesari baath depends on many factors. If you are using a tinned/canned sweetened pineapple along with a packaged pineapple juice then taste the golden syrup and add sugar accordingly. Always remember, semolina absorbs a lot of liquid and has a bland taste. Hence, the sugar syrup should be sweet enough to give halwa a sugary taste and cut down the acidity of pineapple.
Watch Pineapple Halwa Recipe Video:
Step-By-Step Pineapple Halwa Recipe:
In a large deep saucepan bring water, juice, pineapple cubes, saffron, sugar, and cardamom powder to a boil over high heat. Reduce the heat to medium and let the liquid simmer. Keep stirring at regular intervals.
Heat ghee in a heavy-bottomed pan over medium flame. Fry sliced cashew till light brown and transfer to a plate. Keep aside.
Next, add semolina and roast over medium heat until it changes color to light brown. Continuously stir semolina while roasting else it might get burnt.
Now, slowly add hot golden syrup to the roasted semolina. Add half amount of water at a time and continuously stir semolina to avoid lump formation. Gradually, add the remaining liquid. Stir continuously in one direction.
Once the semolina starts bubbling, cover and cook for 3 – 5 minutes over low heat. Turn off the heat. Open the lid and add fried cashews. Mix nicely.
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