Pineapple Sheera, or Pineapple Suji Halwa, is a delectable tropical version of the traditional Indian sweet dish, suji halwa or semolina halwa. This pineapple sheera recipe is a lovely and aromatic dessert treat. A popular dessert in many Indian homes, especially in celebrations and special meals, Pineapple Sheera combines the richness and warmth of roasted semolina with the freshness of pineapple for a tasty delight. To prepare the Pineapple Sheera, semolina is roasted in ghee until it reddens and has an excellent aromatic smell. This provides a rich, nutty flavour to this dessert. Then, fresh or tinned pineapple is added to this mixture with sugar to regulate the tartness of the fruit. The chunks of pineapple provide a nice juicy contrast to the smooth, grainy texture of the semolina and infuse refreshing sweetness into the sheer. This recipe of pineapple sheera is a delightful, flavourful dessert option. The dough is fragrant and spicy with the addition of cardamom, but saffron adds just a hint of colour and aroma. Adding chopped nuts, such as cashews, almonds, and raisins, adds more texture and body to the dessert. The sheera is simmered once the ingredients are mixed until it becomes thick, almost like a pudding.

• 1 cup sooji
• 1 cup pineapple
• 1 tbsp milk
• Kishmish
• 1 pinch saffron
• 2 tbsp cashews
• 1 cup sugar
• 1/4 tsp cardamom powder
• 2 tbsp ghee

• Start by dicing 1 cup of fresh pineapple into small, bite-sized chunks.
• Chop the pineapple and set it aside for later use. If you cannot access fresh pineapple, you can use canned instead. You will get a slightly different texture.
• Add two tablespoons of ghee to a pan and heat it on a medium flame.
• Add 1 cup of semolina (sooji) to the pan when the ghee heats up. Now, let the semolina roast by continuously stirring in the pan so that the semolina does not burn.
• It takes 6-7 minutes for the semolina to become golden brown. The roasting is significant because it develops the rich, nutty aroma and flavour within the semolina, which forms the base of the sheer. Be patient and keep stirring for uniform roasting.
• In another pan, bring 2 cups of water to a boil. Once the water starts boiling, add the chopped pineapple to that. Cooking the pineapple for 5-7 minutes will let it soften and release its juice in the water.
• The pineapple will be softened, and the water will have started to take a slight flavour of pineapple. Use this water and the fruit after the pineapple is cooked for the next step.
• Now, once it turns golden and fragrant, add the cooked pineapple and water to the roasted semolina.
• Mix it well until the pineapple and the water are mixed well with semolina. Let them cook for 2-3 minutes and blend all flavours. The semolina should be soaked in pineapple water. It will start getting thick with cooking.
• Now, add sugar to the semolina pineapple mixture.
• Mix it well so that the sugar dissolves nicely. Fry it for about 5 minutes till the sugar melts completely, and the sheer becomes thick enough.
• Add 1/4 teaspoon of powdered cardamom, giving the pineapple sheera a sweet and aromatic touch. For added fragrance and colour, add pinches of saffron strands soaked in 1 tablespoon of warm milk.
• The saffron gives the sheera a beautiful golden hue and a subtle floral fragrance that elevates the dish to another level.
• Stir well and cook for two more minutes, enabling the spices and saffron to mingle with the mixture.
• Finally, it's time to garnish the pineapple sheera. Heat one tablespoon of ghee in a small pan and fry two tablespoons of chopped cashews and two tablespoons of raisins till golden brown. Those crunchy cashews and sweet raisins give the soft sheer a great crunch and richness. Sprinkle them atop like a finishing touch.
• Your Pineapple Sheera is ready to be served.