Pineapple sheera! Yum! One of my most favourite sweet dishes. Well, I have posted the recipe for sheera twice already but I was simply compelled to write another recipe again, adding pineapple chunks this time. Sheera is something I remember eating as a child at some happy and not so happy occasions. The plain sheera was made very often at my place. I totally loved my mum’s version – a not very sweet version with a milky after taste. Maybe she used milk instead of water to cook it in. Sheera was usually made as a tea time snack. We came straight from school and what did we have?
A steaming bowl of delicious sheera to dig into. It gave us enough nourishment to tackle the rest of the day’s problems – homework! A pile of which we lugged along on our poor backs along with backpacks that were the size of a mountain. These were the happy occasions (except for the homework) that I am talking about. Happy moments spent in the comfort of my home.
The not so happy ones were when sheera was served as part of the sombre condolence meet after the third day, week or month’s Mind Mass (Mass offered for the repose/peace of the soul of the deceased a.k.a post funeral Mass). Sheera – heavy duty with ghee, raisins and nuts with bits of pineapple chunks was always such a delight to eat along with the potato or vegetable bonda, all washed down with strong coffee or tea that didn’t taste very sweet after having the sugar loaded sheera.I was just having a chat with my reader Anita who says that these days Mangies have become stingy. They just serve upma, vada and chase the people away. Lol! Hilarious! Gone are the days of upma, sheera, meat puff & potato bonda eh, Anita?So in your honour Anita, here is the sheera with 1000 calories just for you! 🙂
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Pineapple Sheera | Pineapple Kesari
- 1/2 cup semolina (fine rava)
- 1/2 cup pineapple chunks (I used canned pineapple, use sweet, fresh pineapple preferably)
- 1 tbsp raisins (cleaned)
- 2 tbsp roughly chopped cashew nuts (cleaned)
- 3/4 cup sugar (adjust to taste)
- 1 cup water * see notes
- 1/2 cup milk (for sheera) or water (for kesari)
- a pinch saffron strands dissolved in 1 tablespoon hot water or milk or 2 drops of yellow food colour
- 2 cardamom pods, husked & powdered (optional)
- 2 tablespoons ghee plus extra to fry the nuts & raisins* see notes
- pinch of salt
- Soak the saffron strands in the hot water or milk for at least 10 minutes or till the milk has changed to a bright yellow.
- Heat ghee in a wide based pan/kadhai and toss in the cashew nuts and fry them on a low heat till they then turn light golden. Remove. Next, fry the raisins till they just puff up, remove immediately before they burn.
- In the same ghee add the semolina and roast on a low heat for 2- 3 minutes taking care to see that it doesn't burn. If you fry the semolina on a low heat it will get partially cooked and help fluff up quickly. While the semolina is frying, bring the water (or water & milk mixture) to a boil.
- When the semolina has roasted and gives out a nice aroma add the boiling milk and water mixture to it. Be careful as the mixture can splutter! Mix till it is smooth & lump free.
- Add the sugar and stir till it gets absorbed. Next, add the saffron mixture or food colour
- On a low heat keep stirring the mixture so that it doesn't stick to the bottom of the pan and slowly the mixture comes together in a lump
- Add the 2 tablespoons of ghee and stir till it gets absorbed
- The sheera/kesari is almost done. Add the roasted nuts and raisins, pineapple chunks and give it a good mix. Add the cardamom powder if using. Cover the pan and turn down the heat to very low. Allow to cook for 1-2 minutes. Remove from heat.
- If you wish, serve the sheera in a bowl. Lightly grease it with ghee and then put the sheera in it, invert the contents onto a plate. Serve hot.
The nutritional values are only indicative.