Pineapple chunks: 1/2 cup
Pineapple puree : 1/2 cup
Suji / Rava / Samolina : 1/2 cup
Milk: 1 cup
Ghee/Clarified butter : 3 tbsp
Sugar: 1/2 cup
Cashew nuts: 5 pieces
Kismiss : 1 tbsp
Saffron / Kesar : 6 strands
1. Peel off the pineapple carefully and cut the soft side into small chunks.
2. Separate the middle hard part of pineapple and puree it in food processor / mixer grinder.
3. Heat around 2-3 tbsp of water or milk and soak the saffron / kesar in it and keep aside.
Making Pineapple sheera
1. Heat clarified butter/ghee in a thick bottom non-stick pan.
2. Once ghee starts melting lower the flame and start adding samolina or suji/rava.
3. Roast the suji in ghee on low flame by continuously stirring it till it becomes golden brown.
4. Leave aside few pineapple chunks for garnishing and add remaining chunks in sheera. Mix well and let
pineapple chunks get cooked for 1 min.
5. Add pineapple puree in sheera and mix well. Let the pineapple cook for 1 min.
6. Now add milk and mix well.
7. Add soaked saffron / kesar and combine well with sheera. This will give nice yellow color to pineapple sheera.
8. Cook on low flame for 3-5 min until the milk evaporates and suji is nicely cooked.
9. Add sugar according to the taste of pineapple. Combine well into sheera.
10. Let pineapple halwa gets cooked on low flame until milk evaporates and sooji is nicely cooked..
11. Pineapple suji sheera is ready. Garnish with pineapple chunks, cashew nuts, kismis/raisin and serve hot or