Sweets and Desserts
Kesari Rava Pineapple Sheera using Indifeast Kesari Rava
A classic South Indian dessert made richer and smoother with fine Kesari Rava and sweet pineapple notes
40 MIns
Easy
Ingredients
For the cutlet mixture:
- 1 cup Indifeast Kesari Rava
- 1½ cups water
- 1 cup milk
- ¾ cup sugar
- ½ cup pineapple pieces (fresh or tinned)
- 2 tbsp pineapple syrup (from tinned fruit)
- ¼ tsp cardamom powder
- Saffron strands (optional)
- Cashews & raisins for garnish
Method
Roast the Rava
- Heat 2 tbsp ghee in a pan.
- Add Indifeast Chiroti Rava and roast on low flame until aromatic and light golden.
- Add cashews and raisins; roast briefly.
Prepare the Liquid Base
- In a pot, heat water + milk
- Add saffron (optional) for colour and aroma.
Cook the Sheera
- Slowly pour the hot liquid into the Rava while stirring continuously
- Cook until the mixture thickens.
- Add sugar and mix well until it dissolves.
- Add 1 tbsp ghee and cardamom powder.
- Cook for 2–3 minutes until soft and silky.
Tips
- Never add sugar before the Rava cooks. It forms lumps.
- Tinned pineapple syrup increases aroma and shine.
- Replace milk with coconut milk for a tropical twist.
- Add a drop of yellow natural colour if needed (optional).
Serve With
- Serve warm as dessert
- Pack in tiffin for kids
- Serve with pooris for festival breakfast
- Garnish with fresh pineapple rings
