Kesari Halwa is a popular South Indian sweet, which is commonly available in restaurants. It is made like Semolina Halwa or Suji Ka Halwa but tastes very different. It gets its color form the saffron strands and since saffron is also called kesar, the halwa is called Kesari. Pineapple is another popular flavor used in Kesari Halwa, which is what I am going to use here in this recipe. Here are some other halwa recipes, you may like:
Aate Ka Halwa recipe
Besan Ka Halwa recipe
Gajar Ka Halwa recipe
Moong Ki Dal Ka Halwa recipe
Sakarkand Ka Halwa recipe
Suji Ka Halwa recipe
|Preparation time||30 minutes|
|Semolina or suji or rawa||1 cup|
|Small green cardamom or choti elaichi||1/4 tsp|
|Ghe or clarified butter||5 tbsp|
|Fresh pineapple pieces||1 cup|
- Cut pineapple in small pieces and boil it with 3 cups of water, sugar and saffron. Once the water starts to boil and the sugar has melted, turn off the heat and keep the pan covered so that it stays hot.
- You don’t need to mash the pineapple pieces, they should stay a bit chunky.
- Fry cashew pieces and raisins in a tbsp of ghee. Don’t brown the cashews.
- Now add the remaining ghee in the pan and roast semolina on medium heat. We don’t want to brown it, just cook it a bit.
- Once the semolina is roasted, add sugar syrup, cashews, raisins and cardamom powder and keep stirring the mixture on medium heat. Slowly, semolina will absorb all the water, at that point turn off the heat and cover the pan and let it rest for 10 minutes.
- Kesari Halwa is ready to serve.