Pineapple Sheera or Pineapple Halwa || Delicious Recipe

Pineapple Sheera by Delicious Recipe

 Ingredients

• ¾ cup ghee/clarified butter
• 8-10 cashews
• 8-10 almonds
• 2 tablespoons raisins/kismish
• 1 cup suji/rawa/semolina
• 1.5 cups pineapple finely chopped
• 2 tablespoons sugar
• 3.5 cups water
• 20-22 saffron strands
• ¼ teaspoon yellow food colour
• ¾ cup sugar
• 1 teaspoon cardamom powder

Steps In Making

• In a pan heat 1 tablespoon ghee and roast cashews and almonds in it for 2 minutes.
• For one minute, or until they swell up, roast the raisins.  Once done remove them in a plate.
• Now add 2 tablespoons of ghee in the same kadai and roast rawa for 5-6 minutes on medium to low heat till it turns light golden and aromatic.
• In another kadai add a tablespoon of ghee and then add finely chopped pineapple along with 2 tablespoons of sugar. 
• Roast on medium heat for 6-7 minutes or until it gets a nice light golden colour.
• Add more water and bring the mixture to a boil.
• Add the roasted rawa now, and heat it continuously while combining till all of the water has been absorbed. Do not over cook, else the halwa will become dry.
• Further add sugar and let it dissolve completely.
• Now add the remaining of the ghee and mix well.
• Lastly add the roasted raisins, nuts and cardamom powder.
• As the rawa begins to cool down it will slightly thicken, so don’t overcook it.
• Pineapple sheera is ready. Serve hot.

Recipe Notes

Since we must measure all of the components in this recipe—both liquid and dry—from the same cup or katori, I have not included the measurements in grams or milliliters. Any cup can be used, just make sure that the proportions of each item remain the same. You can split or modify the recipe depending on your requirements.