Pineapple sheera, also known as pineapple kesari or pineapple halwa, is a delectable Indian dessert that combines the sweetness of semolina (sooji/rava) with the tropical flavor of pineapple. It is a popular dish in South Indian cuisine and is often served as a special treat during festivals, celebrations, or as a sweet ending to a meal.
The result is a delightful dessert with a burst of pineapple flavor combined with the rich and grainy texture of semolina. Pineapple sheera is often served warm and can be enjoyed on its own or as a delightful accompaniment to a festive meal. Its enticing taste and tropical twist make it a favorite among both kids and adults alike.
How to make Pineapple Sheera :
Start by gathering and prepping all the necessary ingredients for making pineapple sheera. In a bit of ghee, roast a few cashews and raisins until they turn golden and set them aside. Add some ghee to a pan and roast semolina until it becomes fragrant and changes color. Soak a few strands of saffron in milk. Add this saffron-infused milk to the roasted semolina and cook until the semolina absorbs the milk. Gradually add the previously prepared sugar syrup to the semolina mixture, ensuring it’s well incorporated. Mix in the roasted cashews and raisins for added texture and flavor. Allow the semolina to absorb all the liquid, cooking until the desired consistency is reached. Turn off the flame and add crushed powdered cardamom for a fragrant and delightful flavor.
Pineapple Sheera
Equipment
- 1 Pan
Ingredients
- 1 cup semolina rava or sooji
- 1/2 cup ghee or clarified butter
- 1 cup sugar
- 2 cups water
- 1 cups milk
- 3/4 cup fresh pineapple chopped
- 2 cloves
- A few strands of saffron
- Few chopped cashew
- Few Raisins
Instructions
- Heat the ghee in a pan add the chopped cashew and fry till golden add Raisins and fry till they puff up Remove the fried cashew and Rasins from the ghee
- Add the semolina to the ghee and roast the semolina on medium heat, stirring continuously, until it turns golden and starts to give off a nutty aroma.
- Soak a few strands of saffron in milk.
- In a separate pan, add 1 cup of sugar and 1.5 cups of water and melt the sugar add ¾ cup of Pineapple and 2 cloves and bring it to a nice boil.
- Add 1 cup of saffron-soaked milk and ½ cup water to the semolina mixture and stir well to combine. Be careful as the mixture may sputter when you add the liquids. semolina will soak up all the liquids.
- Add the boiled sugar mixture and stir well.
- Cover the pan and let the sheera cook on low heat for 3-4 minutes until the water is absorbed and the sheera has a porridge-like consistency.
- Garnish with fried cashew and Rasins and serve hot.
- Your pineapple sheera is ready! Enjoy
