Pineapple and Semolina Sheera Recipe
A delightful North Indian dessert, Pineapple and Semolina Sheera combines the warmth of ghee, the sweetness of pineapple, and the richness of semolina, making it an indulgent treat perfect for any occasion. This dish, known for its comforting texture and aromatic spices, brings together the best of Indian flavors in one simple, easy-to-make recipe. Whether you are looking for a dessert to end your meal or a sweet dish for a festival or special occasion, this sheera will leave you craving more.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina (Sooji / Rava) | 1/2 cup |
| Ghee | 1/2 cup |
| Sugar | 1/2 cup |
| Pineapple (chopped) | 1/2 cup |
| Raisins | 7 |
| Pistachios (sliced) | 7 |
| Cashew nuts (sliced) | 7 |
| Water | As required |
| Cardamom (Elaichi) Pods/Seeds – powdered | 1/2 teaspoon |
| Saffron strands | A few strands, dipped in 1 tablespoon warm water |
Preparation Time:
- 10 minutes
Cooking Time:
- 25 minutes
Total Time:
- 35 minutes
Servings:
- 3 servings
Cuisine:
- North Indian
Course:
- Dessert
Diet:
- Vegetarian
Instructions:
-
Heat Ghee and Roast Semolina:
- Begin by heating 1/2 cup of ghee in a kadhai (Indian wok) over medium heat. Once the ghee is warm, add 1/2 cup of semolina (sooji or rava) to it.
- Stir the semolina continuously to ensure it doesn’t burn. Continue stirring until it turns golden brown and releases a fragrant aroma.
-
-
Add Pineapple:
- Add 1/2 cup of chopped pineapple to the roasted semolina. Mix it well with the semolina, ensuring the fruit is evenly distributed.
- Cover the kadhai with a lid and allow the mixture to cook for 2 to 3 minutes, letting the pineapple soften and infuse the semolina with its flavor.
-
Add Water and Stir:
- Pour in the required amount of water (about 1 to 1.5 cups, depending on the desired consistency). Stir the mixture well to avoid any lumps from forming in the semolina.
- As the water heats up, the semolina will begin to absorb the moisture and cook. Let it simmer on medium heat for another 2 to 3 minutes, stirring occasionally to ensure the mixture cooks evenly.
-
Add Sugar and Cook Further:
- Once the semolina is cooked, add 1/2 cup of sugar to the mixture. Stir well to combine, allowing the sugar to dissolve completely.
- Continue stirring the sheera to ensure that all the moisture is absorbed and the mixture thickens to your desired consistency.
-
Flavor and Garnish:
- Before turning off the heat, add the saffron water (prepared by soaking saffron strands in warm water) and 1/2 teaspoon of powdered cardamom (elaichi). Mix well to ensure the flavors are well integrated.
- Add 7 raisins to the sheera and stir again. Taste the mixture to check if the sweetness is to your liking. If required, adjust the sugar and cardamom.
-
Serve:
- Once everything is well-combined and the sheera is at the perfect consistency, remove the kadhai from the heat.
- Transfer the Pineapple and Semolina Sheera into a serving bowl. Garnish with sliced cashew nuts and pistachios for a crunchy texture and a rich, nutty flavor.
Serving Suggestions:
- Serve the Pineapple and Semolina Sheera warm, as it is traditionally enjoyed. It pairs beautifully with a cup of warm chai or as a standalone dessert for any special meal or celebration.
- For added richness, you can drizzle a little more ghee on top before serving, or even sprinkle some extra saffron strands.
Pineapple and Semolina Sheera is a delectable, aromatic dessert that perfectly balances the richness of ghee and the natural sweetness of pineapple. With its soft texture and flavorful notes from cardamom and saffron, this sheera is sure to win over your taste buds and become a regular feature in your dessert repertoire. Whether for festivals, family gatherings, or simply as a treat, this North Indian recipe is a true comfort food classic.
