About pineapple sheera recipe
Pineapple Sheera is similar to semolina halwa but has a slightly different taste. This is because it is made with semolina (rava) and pieces of pineapple. It can often be served during festivals and special occasions. In Pineapple Sheera, the semolina is roasted in ghee, which removes its raw taste.
After this, small pieces of pineapple, sugar, and water added to it. To enhance the flavor further, cashews, raisins, and cardamom powder are also included.
The joy of eating hot sheera with fluffy puri is truly unmatched. Pineapple Sheera is very simple to make and is equally loved by everyone, from children to adults.
No matter the type of halwa, its true flavor comes from ghee and dry fruits. Pineapple Sheera becomes even more delightful and tempting to eat with these additions.
When you get the taste of pineapple pieces in it, it adds a unique charm. Pineapple isn’t just limited to halwa; you can also make Pineapple Pastry, Cake, Pineapple Upside-Down Cake, Pineapple Rabri, Pineapple Sandwich, and many other dishes.
All of these dishes are incredibly delicious. Pineapple is available in the market as fresh fruit or in tins. You can choose any type of pineapple based on your preference. Personally, I mostly prefer using canned pineapple.
This is because there’s no need to peel the pineapple, which saves a lot of time. Additionally, it has a unique taste. If you liked this post, do click on the link below to check out my other posts.
Subtitle
About pineapple sheera recipe
Ingredients
How to make pineapple sheera
Tips and FAQ
Ingredients
Ghee – 1/4 cup
Semolina (Rava) – 1/3 cup
Sugar – 1/2 cup
Canned Pineapple – 2
Cardamom Powder
Dry Fruits
Saffron Strands – 4-5
Water – 1 and 1/3 cups
How to make pineapple sheera
To make Pineapple Sheera, first, heat ghee in a pan. Once the ghee is hot, add semolina and roast it on medium flame until it turns golden brown. Now, add cardamom powder, saffron strands, and water, and mix everything well.
When the semolina absorbs some water, add the chopped pineapple pieces, sugar, and dry fruits, and mix well. Stir continuously until the semolina fully absorbs the water. Finally, drizzle a little more ghee on top. Garnish the Pineapple Sheera with dry fruits and serve it hot.
Tips
I have used canned pineapple here, so I directly added the pineapple pieces to the halwa. If you’re using fresh pineapple, peel it first and cook it with water and sugar until it becomes soft. Once it’s soft, add the roasted semolina and prepare the halwa.
You can store the pineapple halwa in the fridge for 2 to 3 days and enjoy it later.
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