Pineapple sheera

Few days back, Aruna had mailed me this recipe. Usually I use pineapple to make either paank or juice. I have a good stock of paank with me now, so that option was ruled out. I started giving the fruit to hubby in his lunch box and when I was cutting it day before yesterday, it reminded me of this recipe.

As Aruna said here, a pinch of yellow food color is added to this to give a nice color. I usually avoid adding color to any dish. So I added “Kesari milk masala” from “Everest”, which I had brought from India. This is usually added to milk and drank. But since this has an amazing aroma, I included it in the sheera instead of normal keshar(saffron).

Normally saffron is added to warm milk and then added to any dish to give the nice color to the dish. In a hurry, I did not add it to milk, so color of the dish still remained white.

Thanks Aruna for the wonderful recipe.

Ingredients:
Wheat sooji(rava) 1 cup
Ghee 1 tbl spn
Pineapple pieces 1/2 cup
Sugar 1 cup
Cloves(optional) 2
Cardamom powder 1/4 tea spn
Saffron strands(soaked in 1 tbl spn warm milk) 6-7 or yellow food color a pinch

Cloves and saffron(or kesar milk masala) were not there in the original recipe. I included them thinking they will enhance the taste.
The tinned pineapple(along with juice) can also be used for this.

Method:
Cook pineapple pieces and keep aside.
Heat ghee and add cloves. Then add the rava and fry for around 5mins on a low flame. When a nice aroma wafts from it, add 2 cups water and cook (take care not to form any lumps). When water is absorbed, add sugar and cooked pineapple pieces. Add saffron(or kesar milk masala) soaked in warm milk or food color and mix well. Cook till sheera becomes dry and add cardamom powder.

Serves : 2-3
Preparation time : 15mins

30 Comments

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