Pineapple sheera (pineapple halwa)
A mouthwatering recipe of semolina pudding made with caramelized pineapple, in ghee that is loaded with nuts and sweetened with jaggery. This sheera/halwa is a yummy breakfast as well as snack recipe
Equipment
- Shallow cooking pot
Ingredients
- 180 g semolina sooji/rava
- 200 g pineapple cut in small pieces
- 120 g jaggery
- 630 g hot water
- 3-4 tbsp ghee
- 8-10 almonds slivered
- 8-10 pistachios chopped
- ½ tsp cardamom powder
- ½ tsp saffron strands optional
- 2 tbsp warm milk use only when using the saffron
- 2 tbsp sugar
- 2 tsp salt
Instructions
- 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!
Notes
- Whatever quantity of sooji/semolina you use, always add 3.5 times water to make your halwa
- You can also add cashews and raisins to your sheera
- g - grams
- tsp - teaspoon
- tbsp - tablespoon