Pineapple Sheera | Pineapple Sooji Halwa | Pineapple Halwa | Pineapple Kesari

One of the delicacies served in south indian breakfast, and exceptionally tasty is “Pineapple Sheera”. “Pineapple sooji halwa” or “pineapple kesari” is made by roasted semolina and pineapple fruit, as the name suggests, and tastes divine. You can add saffron (kesari) to it for natural yellow color or skip it and add saffron essence. You can make this with milk or water but I like to make it with milk as it becomes more rich and creamy for my kiddos. There are many ways to make this delectable sweet, try my version and let me know if you like it.

Serves: 4

Preparation time: 5 mins.

Cooking time: 15-18 mins.

Ingredients:

½ cup pineapple (peeled and chopped)

½ cup pineapple puree

1 cup semolina

1 ½ cup milk

½ cup ghee/ clarified butter

½ cup sugar

3-4 strands Saffron

4-5 almonds (chopped)

1 tablespoon raisins

Directions:

1. Peel and chop the pineapple into small chunks.
2. Puree the pineapple in a blender/mixie to get a smooth paste.
3. Soak the saffron strands in 2 tablespoon of warm water or milk. Keep aside.
4. Heat ghee in a heavy bottomed pan / kadhai. Once enough hot, add in semolina.
5. Roast semolina on a low flame until golden brown.
6. Add pineapple chunks to the roasted sooji and cook for 2 minutes.
7. Now, add in pineapple puree and mix well to combine (around a minute).
8. Now, add in milk and saffron water to the sheera.
9. Stir in sugar and mix well to combine everything.
10. Keep stirring on a low flame until the liquid evaporates and sooji is completely cooked.
11. Pineapple Sheera is ready and garnish with almonds and raisins and serve hot.

Tips:

• You can add only puree or only pineapple chunks as you desire.
• Adjust the sugar as per the sweetness of the pineapple.