Pineapple Rava Kesari


When I cooked this  yesterday, I used more rava and less oil. It wasn’t any close to my liking. So I modified the recipe by adding a bit more fat and less rava. Hopefully it’s more to everyone’s liking now!

Portions: 5,   serving size: 1/2c


  • 1 ¾ c Fresh cubed pineapple chunks
  • 1/2c Rava (semolina)
  • 3Tbsp Vegetable oil
  • 2Tbsp Ghee
  • Pinch of Kesar (saffron)
  • 2Tbsp Milk
  • 5Tbsp Sugar or sugar substitute
  • 1/2tsp Elaichi powder (cardamom)


  1. Soak kesar in milk and keep it aside.
  2. Puree 1 cup pineapple chunks. Mix puree and sugar well in a pan and cook for 4-5 minutes stirring occasionally. Keep it aside.
  3. In another pan, heat oil and ghee. To it, add rava and fry continuously till it turns golden brown.
  4. Boil 3-4 cups of water while rava is frying.
  5. While rava is turning golden brown, add cardamom powder,  and few pineapple chunks and cook for 2-3 minutes. Keep few chunks of pineapple aside for garnishing.
  6. Add boiled water and kesar milk to the golden brown rava and keep stirring till rava cooks and moisture evaporates.
  7. Add sugar substitute to the cooked rava. Stir till sugar substitute melts completely.
  8. Now add cooked pineapple puree to the above cooked halwa and cook for 3-4 min till moisture evaporates.
  9. Turn off the heat and close the pan with a lid for few minutes.
  10. Garnish with fresh pineapple chunks while serving.

Nutrients per Serving

  • Calories: 193 Kcal
  • Protein: 2g
  • Carbohydrates: 23g
  • Fat: 11g
  • Sodium: 38mg
  • Phosphorus:28mg
  • Calcium:  33mg
  • Potassium: 45mg
  • Fiber: 1g



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