Mom's Pineapple Sheera Recipe | Pineapple Kesari

Mom's Pineapple Sheera (A Special Twist on a Classic)

My mom's signature Pineapple Sheera is a fancier, festive take on the traditional semolina Sheera we grew up with. Along with her incredible Carrot Sheera, this has always been one of her most loved variations. She adds her own magic with sweet and tangy pineapple for a burst of flavor, along with a mix of wheat flour and chickpea flour (besan) that gives the dish extra creaminess and depth.

The result is rich, nutty, and aromatic; similar to South Indian Pineapple Kesari, but with her special roasted flour twist.

Ingredient Notes

• Pineapple: Fresh pineapple works best for this recipe. To save time, you can use pre-cut pineapple wedges available in most grocery stores instead of cutting a whole pineapple.
• Sooji (Semolina): I recommend using fine sooji in this recipe for a soft and creamy texture. If using coarse sooji, roast it a few extra minutes on low heat and add about ½ cup extra water per cup of sooji to prevent it from drying out. You can also pulse coarse sooji in a grinder before roasting for a finer texture. Coarse rava is typically used for savory dishes like upma and dhokla, while fine rava is preferred for desserts such as sheera and laddu.
• Besan and Wheat Flour: These flours add earthy, nutty flavors and a creamy texture. They are optional and can be skipped if you prefer a simpler version.

How to Make Pineapple Sheera

Add ghee to a medium non-stick pan. Add Rava, wheat flour, and besan. Roast on medium-low heat, stirring frequently until the flour turns golden brown and aromatic. It will take about 5 to 7 minutes.

In another medium pot, add pineapple, sugar, and water. Bring to a full boil, stirring a few times. It will take about 10-15 minutes (photos 3 - 4).

Add the pineapple syrup to the pan with roasted flours. Stir well to incorporate all the ingredients. Lower the heat as the Sheera may start to splatter. Cook covered for 2-3 minutes on low heat. Add saffron. Turn the heat off and let it sit covered for 5 minutes. Garnish with almonds and pistachios. (photos 5 - 8). 

I like to enjoy this pineapple Sheera warm, but it also tastes great at room temperature. This not-so-overly sweet dessert is sure to impress your family and friends.