How to make Ananas Ka Meetha -


Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pineapple (पाइनेपल/अनानास), Mawa

Cuisine : Hyderabadi

Course : Mithais

For more recipes related to Ananas Ka Meetha checkout Pineapple Sheera in Tarts, Pineapple Sheera . You can also find more Mithais recipes like Nariyal aur Gulab ki Burfi Jain Paneeri Malpua ladoo Dry Fruit Laddoo

Ananas Ka Meetha

Ananas Ka Meetha Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Ananas Ka Meetha Recipe

  • Pineapple 1 medium

  • Mawa 1 cup

  • Milk 1/2 cup

  • Cashewnuts 5-6

  • Sunflower seeds (charoli/chironji) 1 teaspoon

  • Ghee 2 tablespoons

  • Sugar 1/4 cup

  • Green cardamom powder 1 teaspoon


Step 1

Peel, wash and finely chop pineapple. Grate khoya and keep aside. Heat milk and keep aside. On a griddle roast cashewnuts and sunflower seeds. Cool and roughly chop cashewnuts.

Step 2

Heat ghee in a kadai, add chopped pineapple and sauté for five to seven minutes or till all the water is absorbed. Add khoya and continue sautéing for five minutes till it emits a fragrant aroma.

Step 3

Add milk and sugar and cook stirring continuously till the mixture is almost dry. Add cardamom powder and stir well. Serve hot garnished with chopped cashewnuts and sunflower seeds and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.