How to make Pineapple Sheera -
A simple yet delicious sheera recipe for a yummy breakfast
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tinned pineapple (टिन्ड पाइनेपल), Semolina (rawa / suji)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Date and Walnut Halwa - SK Khazana Coconut Barfi Balushahi Pethe ka Laddoo
Pineapple Sheera Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Pineapple Sheera Recipe
Tinned pineapple chopped 1/2 cup + to garnish
Semolina (rawa / suji) 1 1/2 cups
Ghee 1/2 cup
Saffron 1 pinch + to garnish
Milk 1 1/2 cups
Sugar 1/2 cup
Green cardamom powder 1/2 teaspoon
Almonds chopped 1 tablespo to garnish
Cashewnuts chopped 1 tablespo to garnish
Method
Step 1
Heat a non-stick, add semolina and dry roast till fragrant. Transfer it onto a plate.
Step 2
Heat ghee in the same pan, when it melts add roasted semolina, mix and saute, stirring continuously till light golden.
Step 3
Add saffron and milk, mix well and cook on low heat for 2 minutes. Add 1½ cups water, mix well, cover and cook over medium heat until the semolina is cooked and all the moisture is absorbed.
Step 4
Add pineapple and sugar and mix well. Add cardamom powder and mix, cook for 2 minutes or till the sugar is completely dissolved.
Step 5
Add almonds and cashewnuts, mix well and take the pan off the heat.
Step 6
Transfer the sheera into a serving bowl, garnish it with cashewnuts, almonds, pineapple and a few strands of saffron and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
