- 1 cup semolina (thick rawa NOT coarse)
- 3 cloves
- 6 cashews
- 1 cup sugar (adjust sweetness to individual choice and depending on the taste of the pineapple)
- 1/2 cup ghee
- 2 cups hot water
- 3/4th cup fresh pineapple small pieces
- 2 tsp kesar elaichi syrup
- Kesar to garnish(optional)
- In a container heat a little water (just enough to cook the pineapple not more)add 2 tsp sugar and pineapple pieces and cook it for about 5 minutes.The pieces should be soft but not mushy. The pineapple pieces will get a glossy look too. Drain the exess water if any and use it while measuring the water to cook the sheera.
- In a flat pan,heat 1tsp ghee,add the cashews and cloves and fry it till cashews are golden in colour.Remove and keep aside. In the same pan add the rest of the ghee, add semolina and roast till it turns golden.An indicator that the semolina is nicely roasted is you’ll get it’s aroma even at a distance. Boil the water mentioned simultaneously while roasting the rawa. Add hot water and kesar elaichi syrup and stir well. Cover and cook on low heat till the rawa fluffs up and is cooked.Stir well occassionally.
- Add sugar, pineapple pieces and roasted cloves and cook covered until fluffy.
- Garnish with fried cashews and a few strands of kesar/ saffron. Serve hot.
- If kesar syrup is not available add kesar to a little warm milk and keep aside for 10 minutes. It’ll give a nice colour when added to the rawa. Then add 1/8 tsp of cardamom powder too.
- Adjust sugar to individual taste.
- Again some recipes mention as much as 1 cup ghee for 1 cup of semolina. I use equal proportion only while preparing sheera for prasad. Adjust ghee quantity to your liking, but 1/2 cup ghee gives a nice softness to the sheera.
- Adding hot water to the rawa results in a fluffy sheera.
- Adding kesar or kesar elaichi syrup is optional.
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