Pineapple sheera! Yum! One of my most favourite sweet dishes. Well, I have posted the recipe for sheera twice already but I was simply compelled to write another recipe again, adding pineapple chunks this time. Sheera is something I remember eating as a child at some happy and not so happy occasions. The plain sheera was made very often at my place. I totally loved my mum’s version – a not very sweet version with a milky after taste. Maybe she used milk instead of water to cook it in. Sheera was usually made as a tea time snack. We came straight from school and what did we have?
A steaming bowl of delicious sheera to dig into. It gave us enough nourishment to tackle the rest of the day’s problems – homework! A pile of which we lugged along on our poor backs along with backpacks that were the size of a mountain. These were the happy occasions (except for the homework) that I am talking about. Happy moments spent in the comfort of my home.
The not so happy ones were when sheera was served as part of the sombre condolence meet after the third day, week or month’s Mind Mass (Mass offered for the repose/peace of the soul of the deceased a.k.a post funeral Mass). Sheera – heavy duty with ghee, raisins and nuts with bits of pineapple chunks was always such a delight to eat along with the potato or vegetable bonda, all washed down with strong coffee or tea that didn’t taste very sweet after having the sugar loaded sheera.I was just having a chat with my reader Anita who says that these days Mangies have become stingy. They just serve upma, vada and chase the people away. Lol! Hilarious! Gone are the days of upma, sheera, meat puff & potato bonda eh, Anita?So in your honour Anita, here is the sheera with 1000 calories just for you! 🙂
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Pineapple Sheera | Pineapple Kesari
Ingredients
- 1/2 cup semolina (fine rava)
- 1/2 cup pineapple chunks (I used canned pineapple, use sweet, fresh pineapple preferably)
- 1 tbsp raisins (cleaned)
- 2 tbsp roughly chopped cashew nuts (cleaned)
- 3/4 cup sugar (adjust to taste)
- 1 cup water * see notes
- 1/2 cup milk (for sheera) or water (for kesari)
- a pinch saffron strands dissolved in 1 tablespoon hot water or milk or 2 drops of yellow food colour
- 2 cardamom pods, husked & powdered (optional)
- 2 tablespoons ghee plus extra to fry the nuts & raisins* see notes
- pinch of salt
Instructions
- Soak the saffron strands in the hot water or milk for at least 10 minutes or till the milk has changed to a bright yellow.
- Heat ghee in a wide based pan/kadhai and toss in the cashew nuts and fry them on a low heat till they then turn light golden. Remove. Next, fry the raisins till they just puff up, remove immediately before they burn.
- In the same ghee add the semolina and roast on a low heat for 2- 3 minutes taking care to see that it doesn't burn. If you fry the semolina on a low heat it will get partially cooked and help fluff up quickly. While the semolina is frying, bring the water (or water & milk mixture) to a boil.
- When the semolina has roasted and gives out a nice aroma add the boiling milk and water mixture to it. Be careful as the mixture can splutter! Mix till it is smooth & lump free.
- Add the sugar and stir till it gets absorbed. Next, add the saffron mixture or food colour
- On a low heat keep stirring the mixture so that it doesn't stick to the bottom of the pan and slowly the mixture comes together in a lump
- Add the 2 tablespoons of ghee and stir till it gets absorbed
- The sheera/kesari is almost done. Add the roasted nuts and raisins, pineapple chunks and give it a good mix. Add the cardamom powder if using. Cover the pan and turn down the heat to very low. Allow to cook for 1-2 minutes. Remove from heat.
- If you wish, serve the sheera in a bowl. Lightly grease it with ghee and then put the sheera in it, invert the contents onto a plate. Serve hot.
Notes
Disclaimer
The nutritional values are only indicative.
luks yummmm
Way to go girl!!!!
Dil khush kar diya tumne.
Excellent and delicious looking pineapple sheera.
Deepa
Hi Shireen, I'm an American in love with the flavors of India. Recently a friend gave me a large pan of Pineapple Sheera after a funeral and so much food to get rid of, I voluntered to take this lovely smelling Indian dish off her hands 🙂 Needless to say I fell in love with this wonderful dish. I heated it and served it with milk over it for breakfast and for a late night snack. Sadly it is all gone now so I finally did some research and looked it up, found out the name and how to make it. Today, after I found your recipe, I decided that today was the day and I checked my ingredients (have everything I need 🙂 So now off to the kitchen, wish me luck !
@ Razina, Usha & Deepa : Thanks so much my lovely girls!!
@Terasinas: Thanks so much for your lovely comment, I am so glad you loved Sheera as it is my favourite too! I do hope you have been able to try my recipe and liked it too. It may feel very liquidy at one stage when you add the liquid (milk+water solution) but when you cook it on a slow heat it will thicken up and cook beautifully. Do feel free to reduce the ghee/clarified butter if you want it less greasy. Hope you like it!
hi shireen, just thought about making sheera last night. the thought came to me as i wanted to make upma and i was asking my eldest if she would take it for tiffin to school(I Know she hates upma) she bluntly replied NO. i then asked her if i make it sweet will you eat then and she looked into my eyes and said "Yes" Mumma and the thought of sheera came to my mind. and yes i did tell her that i would make it with pineapple as she loves it. and lo and behold i came across your recipie. i will definetly try it let you know. by the way i tried your mandass and man it was amazing…i didnt bake it but steamed it in my thondor…didnt get the time time to thank you then…but now…thanks shireen…your introduction to all the recipies remind me so much of the "Good Old Days" and moreover since we belonged to the same school…keep posting, luv carrell
Made it.Full HIT.Thxs Shireen.GB
Made it on Sunday for after lunch dessert. Delicious.Went back for seconds next day but my Pop and Bro had polished it of after Sunday dinner.Thanks Shireen. GB
@ Sanjay: Thanks a ton! I am so glad you enjoyed it. I am making it tomorrow for my pineapple sheera obsessed husband 😀
Hahaha Shireen same here with the husband…We always ate it outside though.Just tried it for the first time, thanks for the superb (as always!) recipe. It's gonna be a regular now for sure:)
Hi Shireen, just discovered your site a few weeks ago. The pineapple sheera turned out delicious. Thanks 🙂
Annie
Nothing like remembering the good old days of Mangalore. The picture is too good to resist. The presentation was even better. Thank you for a nice recipe.
@ Cecil D'Souza: Thanks so much for the lovely compliment! Happy New Year!
Lovely recipe! Just tried this one for the first time and it was just yummy. Thanks for all the finger licking delicious and super simple recipes. Followed every step and measure and the sheera was perfect!
Thanks a lot for your lovely feedback Melissa! So glad to hear that you liked it!
Great recipe! I tried to make this at home for the first time, I used 1/2 cup of sugar since my pineapple was quite sweet and it worked well! Otherwise I followed the recipe exactly. Turned out awesome, thank you!
Thank you so much for the feedback! Happy to hear that! Yes, you can adjust the sugar according to the sweetness of the pineapple
Tried this. Turned out beautifully. Thank you!
Thanks a lot for the feedback!