If using, add the saffron strands to the milk and set it aside
Rub the pineapple chunks with the salt and the sugar. Set it aside for 15 minutes and then roast it over a pan (medium heat), until caramelized and soft. Remove and set aside
Heat 3 tablespoons of the ghee, over medium flame, when it melts add the semolina (sooji) to it. Keep stirring and roasting until lightly golden and fragrant (7-10 minutes) - do not increase the heat otherwise the semolina can burn
Pour in the water and keep stirring continuously so that no lumps form (if they do keep breaking them), add the remaining ghee, saffron milk and mix again. By this time the semolina should be leaving the pan and not sticking to it
Add the jaggery and the nuts, keep mixing until the jaggery melts and mixes in. Add the caramelized pineapple and mix well. Switch the flame off and add the cardamom powder, mix evenly
Serve your delicious pineapple sheera/halwa warm or chilled, garnished with some more nuts. Enjoy!
