Pineapple Kheer is a tasty milk and fruit based drink. Perfect for this summer. So lovely is the pineapple flavour and colour. Tastes really yummy and better than it looks. This Kheer is full of texture with a combo of smooth sago seeds, pieces of pineapple and crunchy nuts in liquid milk. A perfect combo indeed. Liked by  all age groups from kids to with out any age difference. You can serve this on winter without chilling the pineapple.

      A super easy dessert without any artificial colur or flavour. Superb dessert ready in limited time & with limited ingredients, without much effort. You can use fresh or tinned pineapple for this recipe. If you use tinned pineapples reduce the sugar quantity as it would already be in the sweetened pineapple juice. Cook the pineapples using the juice itself. For fresh pineapples increase the quantity of sugar and add water while cooking them.

Pineapple Kheer

Preparation Time: 2 minutes Cooking Time: 15 minutes
Category: Desserts               Cuisine: Indian
Serves: 4

Pineapple, chopped- 1 small (or) Tinned- 1 tin(8 oz/ 1 cup)
Milk- 5 cups
Turmeric powder- 1/4 teaspoon
Sugar- 3 tablespoons(for fresh pineapple ) Tinned- 4 teaspoons
Sago seeds/ Jawarisi / Chavari- 1/4 cup
Almonds, chopped- 6-8


  • Pressure cook the pineapple with 3 tablespoons of sugar if it is fresh, and add 1/4 cup of water. If you use tinned add whole contents with the juice and add 4 teaspoons of sugar and pressure cook them on medium flame till two whistles till soft.
  • Mash it with a potato masher or backside of the ladle into pieces.
  • Transfer the contents into a container and chill inside the fridge or you can keep inside the freezer for 10 minutes if you need to prepare instantly.
  • Pressure cook or boil sago seeds with 2 cups of water to get soft seeds.
  • Once pressure releases, rinse the seeds in cold water to remove excess starch.
  • Boil milk and allow to cook in medium flame to reduce the milk from 5 cups to around 4 cups till you get light yellow colour on top of milk. Add the turmeric powder and boil till the raw taste leaves for about a minute or two.
  • Now add the sago seeds and cook for about 5 minutes on low flame.
  • Switch off the gas and allow the milk to cool till room temperature.
  • Now add the sweet chilled pineapple puree to the milk and stir well. 
  • Serve with chopped almonds or any nuts of your choice.
  • Serve chilled or serve hot like payasam.
  • Note: Adjust the sugar level according to your taste.
  • You could garnish with cashews and raisins tempered in ghee too for the payasam flavour.