Pineapple Kesari (Pineapple Sheera)

Ingredients

• 1 cup semolina (fine rava /suji)
• ¼ to ⅓ cup ghee (read notes)
• 1 cup pineapple chunks (sweet, half inch pieces)
• 2½ cups water
• ¾ to 1 cup organic sugar (adjust to taste)
• ¼ teaspoon cardamom powder (elaichi)
• 1 pinch saffron (kesari or orange food color) (optional)
• 10 whole cashews (split or use more if preferred)
• 2 tablespoons raisins (use to preference)

Steps

Preparation

1. In a pot, heat 1 tbsp ghee and fry the cashews to light golden. Stir in the raisins and fry until plump, then take them onto a plate and reserve for garnishing.
2. Fry the rava/semolina over medium heat until aromatic and crunchy, without browning it, about 5 to 6 mins. Move it to a plate and set aside.
3. Put the remaining ghee and pineapple into the same pot. Sauté for 2 to 3 minutes, add the sugar and saffron, then pour in the water.

How to Make Pineapple Sheera

1. Bring to a rolling boil, then turn the flame down to medium. Pour in the semolina in a slow stream with one hand while stirring constantly with the other to incorporate it into the water and prevent lumps.
2. Turn the flame all the way down and break up any lumps. Cover and cook until all the water is absorbed. Meanwhile, let a little cool in a spoon and taste; add more sugar and ghee if needed.
3. Mix in the cardamom powder and switch the heat off. Let the sheera rest at least 5 mins before serving.
4. Finish the pineapple sheera with the reserved nuts and raisins; serve it hot or warm for best results.