Pineapple sheera recipe – Sheera is a sweet made using semolina and is known with different names across India. The other most common names are suji halwa, sajjige, kesari, kesari bath or rava kesari. Kesari recipes are made using kesari (saffron) or an artificial kesari color. Sheera can be made without the addition of kesar.
Apart from making plain sheera, it can also be made with milk, or with a fruit like banana, pineapple, apple and mango or even with mixed fruits.
Pineapple sheera is quite popular in the karnataka tiffin centers and is served as pineapple kesari bath or pineapple rava kesari.
It is also served as a part of chow chow bath, khara bath and kesari bath served together in a plate with a chutney and other accompaniments.
There are a few different ways pineapple kesari can be made, sharing the easiest one. If you do not like pineapple chunks and want the halwa to be more fruit flavoured, you can also blend it to a puree and use in this recipe.
Preparation for pineapple sheera
1. Heat 2 tbsp ghee in a pot.
2. Fry cashews until golden. Towards the end add raisins and stir for a while. Set these aside in a plate. Retain the ghee in the pot.
3. Add 1 cup semolina and fry on a medium flame until it begins to smell good. Transfer this to a plate and cool it.
4. Next pour 1 tsp ghee and add 1 cup pineapple chunks. Saute just for a minute. This helps to bring out a nice flavor from pineapple. If using pineapple puree, add it and then cook for 3 to 4 minutes. It will splash, so keep covered.
5. Pour 2.5 to 3 cups water, sugar and then a generous pinch of saffron if you like. Bring it to a boil. You can also add sugar once the semolina is cooked at step 8.
How to make pineapple sheera or pineapple kesari
6. When the water begins to boil, pour the semolina in a slow stream and keep stirring with the other hand. This helps to prevent lumps.
7. Keep stirring to prevent formations of lumps. Add cardamom powder.
8. The mixture turns very hot and may splash. So cover the pot and lower the flame. Stir occasionally and cook until the moisture is evaporated.
9. Pineapple kesari is done.
10. Add little more ghee. Stir well.
11. Keep covered and cook for 2 to 3 minutes.
Garnish pineapple sheera with nuts and raisins.
Easy pineapple sheera recipe
Ingredients (1 cup = 240ml )
Ingredients for pineapple sheera
- 1 cup semolina or rava or suji
- 2 to 3 tbsp ghee
- 1 cup pineapple chunks (half inch pieces)
- 2 ½ cups water
- ½ cup sugar
- 1/8 tsp elaichi or green cardamom powder
- 1 pinch saffron or kesari (optional)
- 10 cashews or as needed
- 1 tbsp raisins or as needed
Preparation for pineapple sheera
- Heat 2 tbsps ghee in a pot. Fry cashews until lightly golden.
- Then add raisins and fry until they turn plump. Remove them to a plate and keep aside.
- Add rava or suji and fry on a medium heat until it turns aromatic. Do not brown the rava. Transfer to a plate and set aside.
- To the same pot, add 1 tsp ghee and pineapple. Saute for 2 to 3 minutes.
Making pineapple sheera or kesari
- Add sugar, water and bring it to a boil along with saffron.
- When the water begins to boil, Slowly add suji to the pot stirring constantly to prevent the mixture from turning lumpy.Add cardamom powder. Stir well.
- Lower the flame. Cover and cook until all the water evaporates. If desired add more ghee. Cook for 2 to 3 mins on a low flame.
- Switch off the fire and keep covered for 2 to 3 minutes.
- Serve pineapple sheera or kesari hot or warm.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video of pineapple sheera recipe
NUTRITION INFO (estimation only)
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