pineapple sheera recipe ingredients
250kcal
Ingredients
- Semolina Sooji/Rava – 1 cup
- Ghee Clarified Butter – 3–4 tbsp
- Sugar – 3/4 to 1 cup adjust to taste
- Pineapple – 1 cup finely chopped or crushed
- Water – 2 cups
- Milk – 1/2 cup optional, for creaminess
- Cardamom Powder – 1/2 tsp
- Cashews – 8–10 for garnish
- Raisins – 8–10 for garnish
Equipment
- Heavy-bottomed pan or kadhai
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and chopping board
- Serving bowl
Method
- Prepare syrup: In a saucepan, bring water and sugar to a boil. Add chopped pineapple and cook for 2–3 minutes. If using milk, add it now. Keep warm.
- Roast semolina: In a heavy-bottomed pan, heat ghee. Add semolina and roast on low-medium heat until it turns light golden and aromatic (about 5–7 minutes).
- Cook sheera: Slowly add the warm pineapple syrup mixture to the roasted semolina, stirring continuously to avoid lumps.
- Flavor: Add cardamom powder and mix well. Cook until the mixture thickens and ghee starts to separate from the sides.
- Garnish: In a small pan, roast cashews and raisins in a little ghee until golden. Add them to the sheera.
- Serve: Serve warm as a dessert or festive sweet.
Notes
- Adjust sugar based on the sweetness of the pineapple.
- For extra richness, replace some water with milk or coconut milk.
- Keep stirring while adding liquid to avoid lumps.
- You can also add a few strands of saffron for aroma and color.