February 29, 2024

Pineapple Sheera – Pineapple Halwa

I couldn’t stop myself from making this delicious Pineapple Sheera when supermarkets are loaded with fresh pineapples. This awesome tasting sweet dish is incomplete without adding sweet, juicy, and delightful fresh pineapple for its amazing flavor.

Sheera is a popular Indian pudding made during the festive season. There are various flavors and ways of making sheera. Pineapple sheera is made with semolina, ghee, sugar, and pineapple chunks. This dessert is also known as pineapple halwa or pineapple kesari.

The sweet fragrance of pineapple chunks, nutty aroma of roasted semolina, ghee, and sugar is simply heavenly. I like to add some cardamom powder, cloves, and saffron for the unbelievably amazing medley of flavors. Some nuts and raisins add richness to the pineapple sheera.

The fresh pineapple adds tropical flavors to the sheera. I will recommend using the fresh pineapple while making the sheera. It is not really hard to cut the pineapple. Cut the pineapple ahead of time to make this recipe quickly. This mouthwatering pineapple halwa recipe is quick and easy to make once you are ready with the pineapple chunks.

To make a perfectly tasting sheera, you will need to roast the rava or semolina patiently on a low heat for a long time. Cook the pineapple chunks in some sugar and water mixture. Next, transfer the roasted semolina without forming any lumps. Combine some nuts and cardamom powder to add tons of lovely flavors which will enhance the taste of pineapple sheera.

Ingredients

Semolina
Pineapple
Cashew nuts
Pistachios
Almonds
Cardamom
Cloves
Saffron
Golden raisins
Sugar
Salt
Water
Ghee

Pineapple Sheera Step By Step Recipe

Combine water, sugar, pineapple, cloves, and saffron strands in a pot and bring it to a boil.

Lower the heat and let the pineapple cook for 6-7 minutes until they turn soft.

Meanwhile, in a pan, heat the ghee, and transfer the semolina to the pan and mix it well.

Roast the semolina with ghee for about 20-22 minutes, or until it turns light brown in color, on medium low heat. Keep stirring in between and do not leave it unattended or the semolina will burn and will not taste good.

Once the suji is roasted perfectly and aromatic, lower the heat, add a pineapple mixture little at a time without forming any lumps. Add the rest of the mixture and mix it well. There will be a lot of spluttering so keep on stirring the mixture.

Cover the pan with a lid, increase the heat to medium low, and cook the sheera for 3-4 minutes. You will find all the liquid is absorbed.

Cook the mixture for 5 minutes by covering the pan with a lid.

Add some salt, nuts, raisins, cardamom powder, and 1 tsp ghee. Cover the pan and let the mixture cook for another 2 minutes. Serve hot or warm by sprinkling some nuts and enjoy!

Tips For Making Pineapple Sheera

Roasting the semolina with some ghee on a medium low heat for between 20-22 minutes is very important to make a perfectly tasting sheera. Keep patience or you will find the sheera is a bit sticky and not good in taste.
I will highly recommend using a freshly cut pineapple while making the sheera.
Taste the pineapple before using in the sheera. If it is on a sweeter side then use the exact measurement I have given. If it is a little sour then please add 2-3 tbsp extra sugar in the sheera.
When you add the pineapple mixture, make sure to lower the heat. It will splutter everywhere so add it gradually and stir the rava in between. Don’t add all the liquid at once.
Adding a pinch of salt gives an amazing taste to the dish so you will not need to add more sugar in the recipe.
Freshly ground cardamom in a pestle and mortar gives an amazing aroma to the dish.
Adding the ghee at the end gives so much flavor and shine to the sheera.

Variations

You may use canned pineapple while making the sheera. Rinse the canned pineapple. Do not cook the canned pineapple – add the chunks when the water and sugar comes to a boil. You can blend the canned pineapple and add the puree directly to the roasted semolina before adding the sugar and water mixture.
Frozen pineapple will work well in this recipe as well.
Adding the cloves is completely optional but it gives a really nice taste to the pineapple sheera.

How To Store Pineapple Sheera?

Pineapple sheera can be stored in an airtight container for 4 days in the refrigerator.

You can freeze it well in a freezer safe container for one month. Take out the sheera from the freezer, thaw it overnight in the refrigerator, and heat it in the microwave.

How To Serve Pineapple Sheera?

It tastes amazing on its own, warm or at room temperature.

Serve it for breakfast, after school snack or in a lunch box.

It tastes very good as a sweet dish with batata vada, vada pav, bhaji pav, or dabeli.

DID YOU LIKE THIS RECIPE?

If you’ve tried the Pineapple Sheera recipe then don’t forget to rate it.

I will love to hear from you!

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