Pineapple Quinoa Pudding / Kesari
A non-traditional kesari made using quinoa, pineapple chunks, and coconut milk along with the delicate flavor of cardamom pods. This recipe is gluten-free, vegetarian and can be made completely vegan as well.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
To cook the pineapple
  1. Cut the pineapple into small pieces. I used pre-cut pineapple so I just had to chop the big chunks into smaller pieces.
  2. In a small pan, put the pineapple chunks, the crushed cardamom pods and the water. Bring to a boil and then cover and cook for 5 minutes.
To make the kesari
  1. Heat the ghee or coconut oil in a pan. Add the raisins and fry them on medium heat until the raisins puff up and change color. Remove the raisins from the pan.
  2. In the same pan, add the washed quinoa and roast them for a few minutes.
  3. Add the cooked pineapple and the water. Mix well and bring to a boil. Cover the pan, reduce the heat and cook for 20 minutes or until the water is absorbed and the quinoa is cooked.
  4. Add the sugar and stir till well combined. When the sugar melts, the mixture gets moist again. Reduce the heat and cook till the water is absorbed.
  5. Add the coconut milk and mix well. Cook for 10 more minutes or until the liquid is absorbed. As the kesari cooks, it thickens.
  6. Garnish the kesari with the fried raisins.
Recipe Notes
  • Use coconut oil instead of ghee to make this a completely vegan recipe.
  • If you do not like the taste of coconut milk, you can omit it and use only water instead.
  • You can use canned pineapple instead of fresh pineapple if you like.

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