Pineapple sheera

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Heat 1 tablespoon of ghee in a pot. Fry the cashews until light golden, then add the raisins and fry until plump. Remove to a plate and set aside for garnish.
2. Fry the semolina on medium heat until aromatic and crisp, without browning, about 5 to 6 minutes. Transfer to a plate.
3. In the same pot, add the remaining ghee and the pineapple, and sauté for 2 to 3 minutes. Add the sugar and saffron, then the water.
4. Bring to a rolling boil, then reduce to medium. Pour in the semolina in a slow stream while stirring constantly to prevent lumps.
5. Lower the heat fully, break up any lumps, and cook covered until all the water is absorbed. Taste and adjust sugar and ghee if needed.
6. Stir in the cardamom powder, turn off the heat and rest for at least 5 minutes.
7. Garnish with the nuts and raisins and serve hot or warm.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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