Pineapple Sheera | Pineapple Kesari | Pineapple Semolina Pudding
I love Sheera. But I love the Pineapple Sheera a little bit more! There are times when I visited a hotel in Mangalore and asked the waiter which Sheera were they serving on that day – the regular one or the pineapple! It’s the little sweet-tart zing that the little pineapple pieces provide in between all that rich sweetness, is what differentiates it from the regular sheera.
The process remains same as that of sheera except that milk is not used in this recipe. The milk would split when used with the pineapple and hence only water is used. You can even try substituting the water with pineapple juice.
I prefer to dice the pineapple and savour those little bites of pineapple. But, if you desire to have a homogeneous mixture, puree the pineapple and use it. I have used fresh pineapple, but you can make this dish with canned pineapple too. Give it a try!
Pineapple Sheera
Ingredients
- 1 pinch Saffron strands
- 2 tbsp Water warm
- ⅓ cup Ghee divided
- 1 tbsp Cashewnuts chopped
- 1 tbsp Raisins
- ½ cup Pineapple, diced
- 1¼ cup Water Boiled
- ½ cup Sugar substitute with brown sugar/ jaggery
- ½ cup Semolina (roasted)
- 1 pinch Edible flowers (for garnishing)
Instructions
- Soak, the saffron strands in 2 tbsp warm water and keep aside to infuse
- In a frying pan, heat 1 tbsp of the Ghee and roast the cashewnuts till they brown
- Just before removing the cashewnuts, add raisins to the same pan and roast for a few seconds till they puff up
- Transfer the roasted cashewnuts and raisins to a plate and keep them aside
- In the same pan, add half of the remaining ghee and saute the diced pineapple for a minute
- Add the boiled water and sugar and stir until sugar is almost dissolved
- Slowly add the semolina, stirring continuously to avoid the formation of lumps
- Add the saffron infused water. Mix well and continue to cook until all the liquid is absorbed and the mixture thickens
- Add the remaining ghee and mix well and cook for couple more minutes till well combined
- Add the roasted cashewnuts and raisins and mix well
- Take it off the flame and divide into serving bowls. Garnish with the edible flowers
Notes
- The addition of saffron is to colour the pudding. Sheera doesn’t feel like sheera without the colour. However, do feel free to skip it. Or you can even use a pinch of turmeric powder to colour the dish
- You can substitute the sugar with brown sugar or jaggery and even alter the proportions to suit your taste preferences
- If you wish, try substituting the water with pineapple juice for a richer pineapple taste
- You can use canned pineapple too
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Loved the Pineapple Sheera? Here are some more Sheera recipes
Tried this recipe recently and it turned out super delish
Thank you Priya for trying out the recipe. Glad you loved it!