Pineapple Rava Kesari

Maha Shivratri is a Hindu Festival celebrated annually in honour of Lord Shiva. There is a Shivratri in every lunar- solar month of the Hindu calendar but once a year in late winter around February / March before the arrival of summer marks Maha Shivratri which means " The great Night of Shiva ". Unlike most Hindu festivals which are celebrated during the day, this festival is celebrated at night.It is a major festival in Hinduism, which marks a remembrance of" overcoming darkness  and ignorance" in life and the world. It is observed by remembering Shiva, chanting prayers and fasting. Most of the devotees keep awake all night, while others visit  Shiva temples to pray. Devotees fast all day and night and have food the next day morning. While others fast all day and have fruits or sweets / snacks in the night after offering to Lord Shiva. 

In Kashmir, Maha Shivratri is celebrated as HaraRatri. People believe that on this day Shiva is said to have appeared in the form of Jwalalinga or Linga of flame. Central India has a large number of  Shiva followers. The Mahakaleswar Temple in Ujjain is where a large congregarion of devotees gather to offer prayers on this day. In Punjab, SHobha Yatras would be organised by various Hindu Organisations in different cities. In West Bengal, Maha Shivratri is observed by unmarried girls seeking a suitable husband, often visiting Tarakeswar.

So today's recipe if one of the Dish I have made to offer to Lord Shiva. Pineapple Rava Kesari. Pineapple Kesari is a sweet made with Pineapple and Semolina. This Halwa or Sheera or Kesari is often made during festivals or made to serve in wedding  or any small parties too. This recipes goes to day 3 of Blogging Marathon 96 under the theme " Festival / Special day Recipes.....


Sooji / Semolina 1 cup
Pineapple chunks 1/4 cup
Butter / Ghee 3/4 cup
Sugar 3/4 to 1 cup
Chopped cashew nuts
Cardamom powder 1/4 spoon
Lemon Yellow food color
Water 2 cups


Heat on stick deep pan and add butter.
Now add chopped cashew nuts.
Let the nuts fry till golden brown, now add raisins.
When the raisins puff up transfer them to a plate or bowl leaving butter / ghee in the pan.
In the same pan add semolina and saute for about 5-7 minutes until nice it turns golden brown.
Now add cardamom powder and pineapple chunks and mix well.
Now add water and mix well.
Cover and cook for 2-3  minutes on medium heat
Add sugar, lemon yellow color and stir until all the moisture evaporates.
Cook till semolina / rava is completely cooked.
At this point add the fried cashew nuts  and raisins, mix well.
To look colorful I have added some cherries too.
Serve hot or warm.

Check to see what my fellow bloggers are cooking for Blogging Marathon 96.


Srivalli said...

I love pineapple kesari, you have it done so good Sushma..

MySpicyKitchen said...

Love the color and of the halwa and the cherries garnish is so pretty. Delicious halwa.

Varada's Kitchen said...

Pineapple in halva gives it a very unique flavor. Nice one.

vaishali sabnani said...

The cherry garnish brings out the pineapple kesari , looks lovely and a wonderful offering to the Lord .

rajani said...

I always make plain kesari, should switch track and make this pineapple kesari once in a while. The yellow and red color combination makes it really pop!

Pavani said...

Beautiful looking pineapple rava kesari. It almost looks like pineapple cake with the cherry in it. Great to make for festivals or celebrations.

Swati said...

I love Pineapple Rava kesari with chunks of pineapple in it. This is looking so delicious with a cherry on the top just like a pineapple upside down cake.

jayashree said...

Pineapple Kesari is a tasty dish. Your kesari looks so delicious.

Suma Gandlur said...

Pineapple adds loads of flavor and makes the plain kesari yummier.

Harini R said...

Pineapple kesari is a classic one and my little one loves it.

Gayathri Kumar said...

Such a delicious neivedhyam for Lord Shiva. The kesari looks fantastic Sushma.

cookwithrenu said...

Love pineapple kesari, and your looks very tempting .