Pineapple Thinai Kesari
Prep time
Cook time
Total time
the famous pineapple kesari with a healthy twist by including millet grains and jaggery instead of rava and sugar.
Recipe type: Dessert
Cuisine: South Indian
Serves: 3
  • ½ cup thinai arisi / foxtail millet grains
  • ½ cup powdered palm jaggery / karupati
  • ¼ tsp pineapple essence
  • ½ tsp cardamom powder
  • ½ cup fresh pineapple juice
  • 2 and ½ cup water
  • ghee / clarified butter
  • dry fruits for garnishing
  1. Roast thinai arisi in a kadhai or pan till nice aroma comes. Remove from the heat and allow to cool. Grind in a mixer to coarse powder like fine rava consistency. Keep it aside. Heat 1 tbsp ghee in a kadhai. Roast ground thinai for few minutes on low flame and transfer it to a bowl.
  2. Heat water in the same pan or kadhai. Add roasted thinai rava and make sure no lumps are formed. Stir it frequently on low flame. Cook till ¾ of the water level reduces. Now, add cardamom powder, pineapple juice and essence. Stir well.
  3. Cook for 2-5 mins. Add powdered jaggery and give a stir. Cook till the kesari mixture starts leaving the sides of the pan. Add 1 tbsp ghee and stir again.
  4. If using dry fruits, then this is the time to add them. Roast dry fruits with 1 tbsp ghee and mix with the prepared kesari. Serve this hot or cold.
Recipe by Jopreetskitchen at