Pineapple Kesaribath (Sheera)

Kesaribath is a traditional Indian dessert made with milk, sugar and saffron. The dish is traditionally served on special occasions such as weddings or festivals.

The kerala pineapple halwa recipe is a sweet dish that is made with grated pineapple. The dessert is served warm and can also be served chilled.


Do you have visitors arriving soon and need a fast dessert? This rava kesaribath, which can be made with or without pineapple, is the simplest and fastest to prepare.

Karnataka’s Kesaribath is a famous sweet dessert. Kesaribath may be eaten during breakfast or dessert. Kesaribath is a mouthwatering dessert. When pineapple is added to kesaribath, each mouthful has a wonderful taste and flavor of pineapple as well as excellent kesaribath.

In Karnataka, kesaribath is served with upma or kharabath for breakfast, and the meal is known as chow chow bath. In Karnataka, this is a highly popular breakfast combination. 

Kesaribath is also known as rava kesaribath or sheera since it is made with semolina. Pineapple kesaribath (pineapple pudding) is another name for pineapple kesaribath.

If you omit the pineapple in the recipe below, you’ll get kesaribath, South India’s most renowned sweet dish. All of the steps listed below are the same. With or without pineapple, enjoy rava kesaribath or sheera.


  • a half-cup of semolina
  • 1/2 cup pineapple, chopped
  • 1 pound of sugar
  • a pinch of ground cardamom
  • a pinch of saffron threads/yellow food coloring
  • two teaspoons raisins
  • cashews, 2 tblsp.
  • 5 tblsp. clarified butter
  • 2.5 cups hot water (boiling)

Serves: 2

Time to prepare: 20 minutes

Method of Preparation:

  1. Pineapple should be peeled and cubed. Cook them in a cup of water until they’re tender. Set things aside for now.
  2. Remove another cup and a half of water from the heat and set it aside.
  3. In a skillet or nonstick pan, melt 4 tablespoons ghee. Fry the cashews and raisins until the cashews begin to brown. 
  4. Fry the semolina in the pan over medium heat until it begins to color. Continuously sauté them to ensure even cooking. 
  5. Add 1.5 cups of the remaining boiling water to the semolina and stir thoroughly.
  6. Cook, covered, until the semolina is completely cooked and the mixture is dry. 
  7. Then stir in the sugar, cardamom powder, and cooked pineapple (but not the stock, which is the water used to boil the pineapple) until everything is thoroughly combined.
  8. To achieve consistent coloration later on, dissolve food color in a tablespoon of water. If you’re using saffron threads, soak them for a minute in a tablespoon of boiling water. Mix them together with the semolina well.
  9. Sugar releases some moisture as it melts. Cook over medium heat until the water has evaporated and all of the ingredients are well combined.
  10. When the kesaribath is fully dry, stir in the remaining 1 tablespoon of ghee. Turn off the heat.

Suggestions for serving

  1. Enjoy pineapple kesaribath when it’s still hot.
  2. Once the pineapple kesaribath has cooled, serve and enjoy. 
  3. If you don’t like crumbled kesaribath and want to give it a form, pour hot pineapple kesaribath into moulds and let them cool slightly before removing them. 
  4. Alternatively, put kesaribath evenly on a platter coated with ghee, cut into cubes, and serve once cold.


1. If you omit the pineapple in the recipe below, you’ll get kesaribath, South India’s most renowned sweet dish. All of the steps listed below are the same. You may have rava kesaribath or sheera with or without pineapple.

2. Increase the quantity of sugar you use if the following occurs:

  • If you want your pineapple kesaribath extremely sweet, this is the recipe for you.
  • If the pineapple is not sweet and sour.

3. If your pineapple is very sour, I recommend not using it since it will make the kesaribath too sour.

4. You may include pineapple essence if desired, but I like kesaribath without it since it allows me to avoid additives.

5. Cook the pineapple before adding it to the semolina; otherwise, it will be crisp and won’t cook thoroughly if cooked with the semolina. Cooking it takes a lot longer than semolina.

Did you like this recipe? You may also like Sweet Saffron Rice (Rice Kesaribhath, Sheera). Look here for more Indian dessert and sweets recipes.

Tags: rava kesari, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine, pineapple kesari, kesaribath, sheera, pineapple sheera, pineapple pudding, pineapple kesaribath, Indian dessert, quick dessert, rava kesari, Karnataka tiffin, Karnataka breakfast, GSB Konkani recipe, vegan, vegetarian 

Pineapple kesari bath recipe in kannada is a traditional Indian dessert. The dish consists of pineapple pieces soaked in sugar syrup and spices, which are then layered with thickened milk or cream. Reference: pineapple kesari bath recipe in kannada.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.