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Pineapple Kesari

by Sophie

Pineapple kesari or pineapple kesari bath is a famous South Indian dessert made with pineapple, semolina and copious amount of ghee. My version is an easy instant pot pineapple kesari, perfect for this festive time.

Pineapple Kesari

Back in early 2002, when I moved to Bangalore, I had no idea what kesari bath means. For us North Indians, semolina pudding is always halwa. When I first heard about the kesari bath, I was certain it is some sort of saffron rice. But to my surprise, it was a saffron-colored sooji halwa or semolina pudding with loads of ghee and fried dried fruits and nuts. Kesari bath hass many versions, including many fruit-based ones. Pineapple kesari, however, is my most favorite one.

Kesari Bath in Pineapple Flavor

For this dessert, you will need semolina. But do not use the coarse semolina you use for making upma. There is a finer version of the semolina that is easily available in Indian stores. Use it for this recipe for the best result.

Pineapple Halwa

I strongly suggest not to reduce the amount of ghee while making this recipe. After the halwa is made, you can separate the ghee floating on the halwa just by using a spoon. Since we will pressure cook the halwa, the ghee will often float on the halwa at the end of cooking. Therefore, it is easier to remove some ghee at the end of cooking.

Easy Pineapple Halwa

I have used canned, crushed pineapple for this recipe. If you want, feel free to use fresh, chopped pineapple in this recipe. Pressure cooking allows the fruit pulp to infuse their flavors really well in the grains.

How To Make Pineapple Kesari in Instant Pot?

Ingredients: 2 cups fine sooji or semolina, 2 cups ghee, 2 cups sugar, 1 tsp saffron, ½ cup roasted nuts(cashew and almonds), 2 cups crushed pineapple in their juice(1 large can of canned Crushed pineapple), 7 cups water, 1 tsp cardamom(optional)

Easy ways to cook Pineapple kesari

Cook the Syrup:

In the inner pot of your instant pot, add pineapple, water, sugar and saffron. Mix well. Set the instant pot to pressure cook in manual for 3-minutes. After three minutes wait for 10-minutes and QPR. Open the lid and mix the liquid really well. Transfer the liquid to a large saucepan and set aside. Remember the liquid should be hot before adding to the semolina. If needed reheat the liquid before adding to the roasted semolina.

Pineapple Halwa in instant pot

Cook Pineapple Kesari:

Clean the inner pot and set it to a sauté mode. Add 1 ½ cups of ghee and allow it to melt. Now add semolina when the ghee melts and the digital display shows hot.
Use a spatula to mix the semolina in the ghee properly to avoid lumps. Since the ghee will be hot, you may have to mix the grains really quick to avoid any burning. Keep mixing the semolina till they brown and the mixture bubbles.

Add cardamom powder and switch off the instant pot. Now add the pineapple-sugar water carefully and continuously mix the mixture. This is a very crucial step. If you don’t mix the grains well, there will be lumpy mass in the pudding.

After mixing well, you will still see a lot of liquid in the pan. Now set the instant pot to pressure cook for 1-minute on high. After the cooking time is over, wait for 5-minutes and then quick-release pressure.

Open the lid and add the rest ½ cup of ghee and mix well. If you want, use a shallow spoon to remove ghee from the pudding. (This is an optional step) Add roasted nuts and resins if using, and garnish with some saffron.

Serve the pineapple kesari warm or at room temperature. Enjoy!

A spoon of Kesari bath

Another Way to Make Pineapple Kesari:

Alternatively, set the instant pot to a sauté mode, and add the ½ cup of ghee, and keep stirring the mixture until the mixture becomes dry and ghee floats on top.

If using this method, close the lid at this point and wait for five minutes. Now open the lid and you will see the ghee floating on the semolina pudding at this point. If you want, use a shallow spoon to remove ghee from the pudding. (This is an optional step)

Add roasted nuts and resins if using, and garnish with some saffron. Serve the pineapple kesari warm or at room temperature. Enjoy!

Easy Pineapple Kesari
Easy Pineapple Kesari

Pineapple Kesari {Instant Pot}

An easy and delectable Indian dessert – pineapple kesari made in the instant pot.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Keyword: Indian kesari bath, insgant pot kesari, instant pot halwa, Pineapple kesari
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10
Calories: 264kcal
Author: Sophie
Cost: $7

Equipment

  • Instant pot

Ingredients

  • 2 cups fine sooji or semolina
  • 2 cups ghee
  • 2 cups sugar
  • 1 tsp saffron
  • ½ cup roasted nuts cashew and almonds
  • 2 cups crushed pineapple in their juice 1 large can of canned pineapple
  • 7 cups water
  • 1 tsp cardamom optional

Instructions

  • In the inner pot of your instant pot, add pineapple, water, sugar and saffron. Mix well.
  • Set the instant pot to pressure cook in manual for 3-minutes. After three minutes wait for 10-minutes and QPR.
  • Open the lid and mix the liquid really well. Transfer the liquid to a large saucepan and set aside.
  • Remember the liquid should be hot before adding to the semolina. If needed reheat the liquid before adding to the roasted semolina.
  • Clean the inner pot and set it to a sauté mode. Add 1 ½ cups of ghee and allow it to melt.
  • Now add semolina when the ghee melts and the digital display shows hot.
  • Use a spatula to mix the semolina in the ghee properly to avoid lumps. Since the ghee will be hot, you may have to mix the grains really quick to avoid any burning. Keep mixing the semolina till they brown and the mixture bubbles.
  • Add cardamom powder and switch off the instant pot. Now add the pineapple-sugar water carefully and continuously mix the mixture.
  • This is a very crucial step. If you don’t mix the grains well, there will be lumpy mass in the pudding. After mixing well, you will still see a lot of liquid in the pan.
  • Now set the instant pot to pressure cook for 1-minute on high.
  • After the cooking time is over, wait for 5-minutes and then quick release pressure. Open the lid and add the rest ½ cup of ghee and mix well.
  • Alternative non-pressure cook method: Alternatively, set the instant pot to a sauté mode, and add the ½ cup of ghee, and keep stirring the mixture until the mixture becomes dry and ghee floats on top.
  • If using this method, close the lid at this point and wait for five minutes. Now open the lid and you will see the ghee floating on the semolina pudding at this point. If you want, use a shallow spoon to remove ghee from the pudding. (This is an optional step)
  • Add roasted nuts and resins if using, and garnish with some saffron. Serve the pineapple kesari warm or at room temperature.
  • Enjoy!
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Nutrition

Serving: 100g | Calories: 264kcal | Carbohydrates: 23g | Protein: 9g | Fat: 11g
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Pineapple Kesari Halwa

Here are few more Instant Pot desserts that you will love.

Instant Pot Vanilla Cheesecake

Instant Pot Bread Pudding

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5 comments

Catherine January 15, 2020 - 12:59 pm

5 stars
This is a really beautiful and unique recipe for pineapple. I’ve never had anything quite like it before but I know I would love it!

Reply
Irina January 15, 2020 - 1:12 pm

5 stars
OMG! I love the color of this dessert! Pineapple with added nuts sounds delicious. I have never tried something like this; it will be my new experience:)

Reply
Pina January 15, 2020 - 1:12 pm

5 stars
LOVE all the amazing flavors in this dish. And the fact that it’s made in the instant pot is a game changer!

Reply
kim January 15, 2020 - 1:32 pm

5 stars
Love this recipe! So delicious and it was so easy! Will definitely be making again!

Reply
Suzy January 15, 2020 - 1:32 pm

5 stars
I am loving that you used the instant pot to make this! The spices and cashews sounds so good with the pineapple!

Reply

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