The number of monikers Pineapple Sheera has is outstanding. In the north of India, where I live, it is called pineapple ka halwa. In the western belt, it is known as pineapple rawa sheera or pineapple rava kesari. The south of India names it kesari bath or pineapple kesari.
But, as they say, what’s in a name? That which we call a sheera by any other name would taste as sweet and silky (with a delicious textural play from juicy cubes of pineapple).
Jump to:
What is sheera?
It doesn’t matter which corner of the country you call home. Sheera (or halwa, if you prefer that name) is a dish that has definitely graced your table. It’s a simple recipe made from a handful of ingredients right in the pantry – ghee, sugar, nuts, and semolina (suji/rawa) and mouth-watering temptation.
For my readers beyond the borders of India, sheera is a popular Indian pudding, so much so that every household has its own recipe for it. Typically made during the festive season, it is relished by all ages.
How to make pineapple sheera?
- Start with dicing a pineapple into small cubes.
- When that’s done, take a pan, add water and sugar along with the fruit cubes and bring it to a boil.
- Because I can’t let go of any chance to use saffron, I sneaked in a few strands of it and some cardamom too.
- Let this fruit-spice mixture cook for about 5 to 10 minutes, until the pineapple is just cooked through.
- Meanwhile, in a thick bottom pan (kadhai) pour ghee.
- Add cashews and roast them till they are nicely brown.
- Using a slotted spoon, remove the cashews and add semolina.
- Keep stirring the semolina till it’s completely roasted, at low to medium heat.
- Be patient, it can take up to 15 to 20 minutes.
- When the ghee starts to leave the sides, add the pineapple liquid.
- I like to switch off the heat at this point and continuously and rapid stir to reduce the spluttering
- Once the pineapple liquid and roasted semolina are combined, switch on the heat and cook again.
Pineapple halwa recipe FAQs
Do I need to use fresh pineapple for sheera?
I got my hands on a fresh pineapple, as in, the whole pineapple – crown and all. And it lends such a vibrant tropical flavor to the sheera that I wholeheartedly recommend using a fresh one.
You could do the smart thing and ask your fruit seller to cut it in wedges to reduce your effort. That said, canned pineapple will be absolutely okay here. Keep in mind to:
- Rinse canned pineapple.
- Not cook them. Add the cubes only when the water and sugar come to a rolling boil.
How do you know when the semolina is roasted?
Properly roasting the suji is crucial to a sheera recipe. You don’t want it undercooked, nor do you want it too brown (that will drown the beautiful yellow color of the pineapple pieces).
When the semolina takes on a light golden hue, and the kitchen is overflowing from the most delicious and enticing nutty aroma, that’s when it’s done, and you can pour the water.
How much sugar to add to pineapple halwa?
I suggest tasting your pineapple before you start making the sheera that’ll tell you how much sugar you’ll need. Mine was more on the tart side, but if yours is sweeter, like most pineapples, reduce the sugar quantity.
What else can you use in pineapple sheera?
Flour: Besan or gram flour is an excellent addition to sheera recipe. Add a portion of it to give more body and texture to halwa.
Saffron: Kesar is the brush that paints the halwa in a luscious hue. Hence, the name kesari rawa. You can, of course, skip it, but why do so?
Pineapple extract: Because my fruit was fresh, it imparted a really nice savor to the sheera. It’s not necessary, but if you’re using canned pineapple and want that sweet-tart punch, a drop or two of pineapple extract will help.
Vegan option: Sub the ghee with coconut oil.
Pineapple sheera serving suggestions
Garnish with a few roasted cashews and a few pineapple bits and serve warm as a dessert after dinner.
Try the pineapple sheera recipe. It’s:
Simple
Quick to make
Perfect for festivities
Uses pantry ingredients
A delightful twist on the plain suji halwa
Love pineapples? Try these:
More halwa recipes for you to relish:
Semolina recipes you simply cannot miss:
Suji Cashew Kheer/ Semolina Pudding
Pineapple Sheera
Ingredients
- 1 1/4 cup Sooji / Semolina
- 2-3 tbsp Cashewnuts
- 1/2 cup Ghee
- 3.5 cup Water
- 3/4 cup Sugar
- 1 cup Fresh pineapple, cut into small cubes
- 1 tsp Cardamom powder
- 1 tsp Saffron strands
Instructions
- Combine water, sugar, pineapple cubes, cardamom powder, and saffron in a saucepan and bring it to a boil.
- Lower the heat and let it cook for 5-10 minutes until the pineapple is just cooked through.
- Meanwhile, in a thick-bottomed pan, heat the ghee, add the cashews, and roast on low medium heat. Once the cashews are light golden brown, take them out with a slotted spoon and keep aside.
- Now add the sooji/ semolina to the ghee.
- Keep stirring the semolina till it’s completely roasted, at low to medium heat.
- When the semolina is light golden in color, and the ghee starts to leave the sides, carefully add the pineapple mixture.
- There will be a lot of spluttering. Keep stirring as the semolina will start to absorb the water and swell up.
- Tip – I like to switch off the heat at this point and continuously and rapid stir to reduce the spluttering.
- Once the pineapple liquid and roasted semolina are combined, switch on the heat and cook again for a few minutes on low-medium heat.
- Keep stirring till the mixture is thick and starts leaving the sides of the pan. Sprinkle with the roasted cashews, maybe some pineapple bits, and serve hot. Enjoy!
Love this halwa to bits, may be even more than the regular sheera.
I agree with you! We all just fell in love with it. xx