Pineapple Sheera

My nearest and dearest cousin sister got engaged today. I and Nunu, as I called her when were kids, have been closer than real sisters. When we roamed together, people used to think we were twins. We have shared a lot since childhood. Unfortunately, I won’t be with her to share her special days. I will be missing her wedding in India scheduled for May:-(. Anyways, I thought I would make something sweet to share in her joy of getting engaged.

There have been a few pineapple slices sitting in my fridge for a long time, and I didn’t know what to do with them. I didn’t want to make pineapple milkshake, as it sounded too simple. Yesterday, I went to a friend’s place and the topic got to the famous ICH canteen in Seepz. This canteen serves pineapple sheera every Monday and Friday. I remember eating loads of this sheera. The sheera used to get over too soon, so you would have to wait for the next week to taste it. Well, that’s when the idea struck me that I would make this sheera. This one’s for you, Nunu.

Pineapple Sheera

Ingredients
1.Rava/Semolina – 1/2 cup
2.Sugar - 1/4 cup
3.Water - 1 cup
4.Pineapple – 1/2 cup, cut into small pieces
5.Pineapple Essence - 1 tsp (optional)
6.Ghee – 2.5 tbsp
7.Cashewnuts - 1 tsp, broken into small pieces.
8.Raisins - 1 tsp
9.Orange/Yellow colour powder - a small pinch (optional)
10.Saffron

Method
1.Boil the pineapples till they become soft. Drain the water and preserve it for boiling.
2.Heat a pan on low flame.
3.Add ghee to the pan. When it becomes slightly hot, add cashewnuts and raisins. Fry for some time.
4.Add rava to the pan and fry till rava turns brown. The moment it starts turning brown add sugar, boiled pineapples, and water. Stir till the rava thickens a bit.
5.Add cardamom powder and saffron.
6.Serve hot.

The sheera turned out delicious:-)