Pineapple sheera is an easy peasy naivedyam recipe that has a delicious flavour of fresh pineapple and can be whipped up real quick. It is also known as kesari when saffron or kesar colour is used.
Pineapple is not tolerated by all. Raw pineapple may itch the throat, it does itch mine. Hence you first cook it and then add to the cooked semolina to get perfect results. Also use fully ripe pineapple for perfect taste. I personally love sheera cooked in milk, hence have used the same.
I do try to improvise myself from new tips that I learn from others each time I prepare a known recipe too. Here recently I learnt 1 tip shared by Chef Deena Dhayalan and that is the addition of a few drops of lemon juice while cooking pineapple to retain its basic colour. Thanks to him for this wonderful tip. Posting a simple yet delectable naivedyam recipe of pineapple sheera / pineapple rava kesari a favourite of mine.
- 1 cup semolina (thick rawa NOT coarse)
- 4 cloves
- 10 cashews cut into half
- 10 raisins
- 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 ripe pineapple small pieces excluding the central core portion
- 8 to 10 strands of kesar
- 1 1/4th tsp cardamom powder
- A minute pinch of salt
- 4 drops of lemon juice
- In a container heat about 1/2 cup water (just enough to cook the pineapple) add 2 tsp sugar, pineapple pieces, a pinch of salt, 4 drops of lemon juice(to retain its original colour) and cook till soft. The pieces should be soft but not mushy. The pineapple pieces will get a glossy look too once cooked. Once cooked set aside. There will be about 2 tbsp water left over after the pineapple is cooked. Drain the water and to this water add about 8 strands of saffron/ kesar and 1 1/4th tsp cardamom powder and keep aside.
- In a deep pan, heat 1tsp ghee,add the cashews and fry it till cashews are golden in colour. Transfer to a plate. Add in the raisins and just saute a bit. Transfer to a plate.
- In the same pan add rest of the ghee mentioned, add cloves, saute till fragrant then add semolina and roast till fragrant and it just slightly changes colour. An indicator that the semolina is nicely roasted is you’ll get it’s aroma even at a distance. The rava has to be well roasted if not it will not fluff up as desired. 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(Keep your face away from the pan). Hence use a deep flat pan. Stir well till all the milk is absorbed by the rava. Cover and cook on low heat till the rawa is cooked say about 2 minutes or so. Stir well occassionally.
- Add the cooked pineapple pieces, saffron water and mix well. Then add sugar, mix well and cook covered until fluffy.
- Add in the fried cashews, raisins and a few strands of kesar/ saffron and mix well. Serve hot.
- Tastes best when served hot OR warm.
- 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 as per individual taste buds.
- Adjust ghee quantity to your liking. The measure of ghee mentioned is unmelted ghee. A minimum of half the quantity of ghee with respect to rava will result in a delicious sheera. Sheera does need a little extra ghee for perfect taste and flavour, and its fine to indulge once in a while without compromising on taste.
- Adding hot milk to the rawa results in a fluffy sheera.
- As the sheera cools it’ll set completely at room temperature and faster now since its cool. Heat the sheera before serving for best taste and soft texture.
- Take a small portion of the sheera and roll it into a ball. If it moulds perfectly into a ball and your fingers are a bit greasy means the consistency of the sheera is correct.