Pineapple Kesari Bhath Recipe - Sweet Semolina Pudding
A vegetarian Karnataka recipe with sooji (semolina/ rava) - fine, ghee, pineapple - finely chopped. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
To begin making the Pineapple Kesari Bhath Recipe, soak the saffron in a tablespoon of hot milk and keep aside
pineapple - finely chopped(1/2 cup)saffron strands - fewmilk - hot(1/2 cup) - 2
Heat a tablespoon of ghee in a small skillet over medium heat
ghee(1/4 cup)ghee - for tempering(2 tablespoon) - 3
Add the cashew nuts and allow it to roast until crisp and golden brown
cashew nuts - as required(10) - 4
Add the raisins and saute until it puffs up and turn off the heat
raisins - as required(10) - 5
Keep this aside
- 6
In a saucepan, cook the pineapple on low heat until it softens and gets well cooked
pineapple - finely chopped(1/2 cup) - 7
Once done turn off the heat and allow it to cool
- 8
Keep this aside
- 9
In another saucepan; bring the remaining milk, 2 cups of water to a brisk boil
milk - hot(1/2 cup) - 10
Add the sugar, cardamom powder, saffron milk, camphor and turn the heat to low and keep it simmering until we roast the rava (sooji)
sooji (semolina/ rava) - fine(1 cup)saffron strands - fewmilk - hot(1/2 cup)sugar(1/2 cup)cardamom powder (elaichi)(1 teaspoon)pinch edible camphor (pacha karpooram)(1) - 11
In a heavy bottomed pan; heat 1/4 cup of ghee and add the semolina
ghee(1/4 cup)ghee - for tempering(2 tablespoon) - 12
Roast the rava in the ghee on medium heat until you can smell a roasted aroma coming through and the rava becomes golden brown in colour
ghee(1/4 cup)ghee - for tempering(2 tablespoon) - 13
After the rava has roasted, gradually add the milk mixture into the rava
milk - hot(1/2 cup) - 14
Keep stirring continuously as you add the milk so no lumps form
milk - hot(1/2 cup) - 15
Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly
milk - hot(1/2 cup) - 16
Keep stirring for at least 5 minutes until you notice the Kesari Bhath leaves the sides of the pan
- 17
Once done, stir in the roasted cashew nuts and raisins and mix well to combine
cashew nuts - as required(10)raisins - as required(10) - 18
Transfer the Kesari Bhath to a serving dish and serve warm or chilled
- 19
Serve the Pineapple Kesari Bhath along with Khara Bhath - Rava Upma for breakfast or any special occasion like wedding or a festival
pineapple - finely chopped(1/2 cup)
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Pineapple Kesari Bhath Recipe - Sweet Semolina Pudding
A vegetarian Karnataka recipe with sooji (semolina/ rava) - fine, ghee, pineapple - finely chopped. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Pineapple Kesari Bhath Recipe, soak the saffron in a tablespoon of hot milk and keep aside
pineapple - finely chopped(1/2 cup)saffron strands - fewmilk - hot(1/2 cup) - 2
Heat a tablespoon of ghee in a small skillet over medium heat
ghee(1/4 cup)ghee - for tempering(2 tablespoon) - 3
Add the cashew nuts and allow it to roast until crisp and golden brown
cashew nuts - as required(10) - 4
Add the raisins and saute until it puffs up and turn off the heat
raisins - as required(10) - 5
Keep this aside
- 6
In a saucepan, cook the pineapple on low heat until it softens and gets well cooked
pineapple - finely chopped(1/2 cup) - 7
Once done turn off the heat and allow it to cool
- 8
Keep this aside
- 9
In another saucepan; bring the remaining milk, 2 cups of water to a brisk boil
milk - hot(1/2 cup) - 10
Add the sugar, cardamom powder, saffron milk, camphor and turn the heat to low and keep it simmering until we roast the rava (sooji)
sooji (semolina/ rava) - fine(1 cup)saffron strands - fewmilk - hot(1/2 cup)sugar(1/2 cup)cardamom powder (elaichi)(1 teaspoon)pinch edible camphor (pacha karpooram)(1) - 11
In a heavy bottomed pan; heat 1/4 cup of ghee and add the semolina
ghee(1/4 cup)ghee - for tempering(2 tablespoon) - 12
Roast the rava in the ghee on medium heat until you can smell a roasted aroma coming through and the rava becomes golden brown in colour
ghee(1/4 cup)ghee - for tempering(2 tablespoon) - 13
After the rava has roasted, gradually add the milk mixture into the rava
milk - hot(1/2 cup) - 14
Keep stirring continuously as you add the milk so no lumps form
milk - hot(1/2 cup) - 15
Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly
milk - hot(1/2 cup) - 16
Keep stirring for at least 5 minutes until you notice the Kesari Bhath leaves the sides of the pan
- 17
Once done, stir in the roasted cashew nuts and raisins and mix well to combine
cashew nuts - as required(10)raisins - as required(10) - 18
Transfer the Kesari Bhath to a serving dish and serve warm or chilled
- 19
Serve the Pineapple Kesari Bhath along with Khara Bhath - Rava Upma for breakfast or any special occasion like wedding or a festival
pineapple - finely chopped(1/2 cup)
Rate this recipe
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