Pineapple sheera is an easy peasy naivedyam recipe that has a delicious flavour of fresh pineapple. Pineapple is not tolerated by all. Raw pineapple may itch the throat. Hence you first cook it and then add to the cooked semolina to get perfect results. I personally love sheera cooked in milk, hence have used the same. Posting a simple yet delectable naivedyam recipe of pineapple sheera.
  • 1 cup semolina (thick rawa NOT coarse)
  • 4 to 5 cloves
  • 10 cashews
  • 1 cup sugar (adjust sweetness to individual choice and depending on the taste of the pineapple)
  • 4 1/2 to 5 tbsp ghee
  • 2 cups hot milk
  • 1 1/4th cup fresh pineapple small pieces
  • 2 tsp kesar elaichi syrup
  • Kesar to garnish(optional)
  • In a container heat about 1/4th +1/8th cup water (just enough to cook the pineapple not more)add 3 tsp sugar and pineapple pieces and cook till soft. The pieces should be soft but not mushy. The pineapple pieces will get a glossy look too. Once cooked set aside. There will be hardly any water left OR no water left after the pineapple is cooked.
  • In a deep 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 slightly changes colour. An indicator that the semolina is nicely roasted is you’ll get it’s aroma even at a distance. Boil the milk mentioned simultaneously while roasting the rawa. Add  hot milk and stir well. You have to be careful while doing so as the hot milk splutters when you add it to hot rawa. Hence use a deep flat pan. Stir well. Cover and cook on low heat till the rawa fluffs up and is cooked. Stir well occassionally. Add kesar elaichi syrup and mix well so that the colour of the syrup is evenly coated.
  • Add the cooked pineapple pieces and roasted cloves and sugar 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 1/2 tsp of cardamom powder too.
  • Add pineapple only after the rawa has fluffed up well, as here milk has been added and if you add pineapple along with it, it may split as pineapple is tart and this will spoil the texture of the sheera.
  • Adjust sugar to individual taste.
  • Adjust ghee quantity to your liking. The measure of ghee mentioned is unmelted ghee.
  • Adding hot milk to the rawa results in a fluffy sheera.
  • Adding kesar or kesar elaichi syrup is optional.