Pineapple sheera- a lovely, soft sooji ( semolina) halwa with bits of juicy pineapple. This pineapple-flavored, saffron-hued halwa is hugely popular with adults and kids alike.
Pineapple Halwa, Pineapple Kesari, Pineapple Sheera Recipe
Sooji / Semolina
Fresh pineapple, cut into small cubes
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.
- 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!
Pineapple Sheera -
-October 7, 2021