Pineappple sheera is a variant of sheera or shira, which is an Indian sweet dish. It is prepared with suji (semolina), sugar and ghee. This variant has pineapple in addition. It can be served as a breakfast, as a part of the meal or as an evening tea time snack.
Measurement: 1 Cup = 180 ml
Serves: 3 to 4
- Rava / sooji - 3/4 cup
- Pineapple (peeled & diced) - 3/4 cup
- Sugar - 3/4 cup
- Vanaspati / pure ghee - 3 tbsp
- Water - 2 1/4 cups
- Warm milk - 1 tbsp
- Cashew nuts, raisins, almonds - as per your requirement
- Edible lemon colour - a pinch
- Cardamom powder - a pinch (optional)
- Pineapple essence - 3 to 5 drops (optional)
- Heat 2 tbsp ghee in a kadai and add rava.
- Stir fry till it changes colour and gives out aroma.
- Soak saffron in milk and keep aside.
- Simultaneously, heat remaining ghee in a thick bottomed pan add dry fruits, stir fry for 5 seconds.
- Add pineapple and stir fry for a min.
- Add water and bring it to boil.
- Simmer for 2 to 3 min.
- Add sugar and colour, simmer for a min.
- Add saffron milk mixture.
- Add pineapple essence / cardamom powder.
- Add rava to the boiling mixture. (Both should be hot)
- Stir well (don't keep on stirring, it will become sticky) and cook covered for 2 min. Keep it covered for another 3 to 5 min.
- Press it in a mould or a small bowl and invert it on a plate.
- Serve hot.
- Before frying rava, 2 cloves can be added to the ghee.
- You may use more ghee if you wish.
- A pinch of salt can also be added. I don't like with salt.
- Use either pineapple essence or cardamom powder, so the option is between the two.
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