Pineapple Sheera | Pineapple Kesari

Pineapple Sheera or Pineapple Kesari is a luscious dessert made with sweet and tangy fresh pineapple cooked in ghee roasted semolina garnished with aromatic saffron and nuts.

Editor's note - This post originally published in Jan 2016 was updated April 2019 with detailed steps and video. 

Mom’s Recipe

My mom’s signature recipe, this pineapple Sheera is a fancier version of the traditional Sheera. She adds 2 unique touches to the classic recipe – 1. Sweet and tangy pineapple and 2. Wheat flour and chickpea flour/besan for creaminess and depth. This recipe is also similar to the South Indian Pineapple Kesari with the exception of added flours and that they are roasted a bit longer for a nuttier taste and aroma.

What is Sheera

Traditionally made with wheat semolina or Rava/Sooji, Sheera, Sheero, Sooji ka Halwa is a classic Indian dessert. It uses few basic ingredients that are commonly found in most Indian kitchens – semolina, sugar, ghee, and cardamom. Sometimes milk is used instead of water to cook Sheera, nuts, and raisins are added as a garnish. This dessert makes a perfect last-minute sweet for special occasions or festivals.

What is Semolima

• Semolina is commonly known as Rava or Sooji is ground wheat
• Rava or Sooji comes in 2 varieties: fine or coarse
• Coarse Rava is usually used to make Indian savories such as Upma, Idli, and dhokla
• Fine Rava is used to make desserts such as Sheera or Ladoo

Tips

1. I highly recommend using fresh pineapple for this recipe. You can buy the pre-cut pineapple wedges that are available in most grocery stores to reduce some of the prep time it takes with cutting up a whole pineapple.
2. I recommend using fine sooji for this recipe. If you are using coarse sooji, you may need extra water to prevent the Sheera from becoming too dry
3. Besan and wheat flour add earthy and nutty aromas with a creamy texture, you may skip if you prefer.

Process

Step by step recipe:

• Add ghee to a medium non-stick pan. Add, Rava, wheat flour, and besan. Roast on medium-low heat stirring frequently until the flours turn is golden brown and are aromatic. Will take about 5 to 7 minutes (photos 1 – 2). 

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

• Carefully add the pineapple syrup to the pan with roasted flours. Stir well to incorporate all the ingredients. Make sure to lower the heat as the Sheera may start to splatter. Cover the pan with a lid. Cook for 2-3 minutes on low heat. Add saffron. Turn off the heat 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.

Did you enjoy this pineapple Sheera? Here are some of our other variations on the classic Sheera:

• Carrot sheera
• Vermicelli Sheera

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5 from 5 votes

Pineapple Sheera

Pineapple Sheera or Sheero is an exotic, tropical tasting dessert made with sweet and tangy pineapple cooked with ghee roasted semolina garnished with aromatic saffron and nuts.

Prep Time20 mins

Cook Time25 mins

Total Time35 mins

Course: Dessert

Cuisine: Indian

Servings: 10

Calories: 312kcal

Author: Archana Mundhe

Ingredients

• ▢ ¾ cup ghee
• ▢ 1 cup fine sooji
• ▢ ¼ cup wheat flour
• ▢ 2 tablespoons besan
• ▢ 3 to 4 cups fresh pineapple cut into small ½ inch cubes
• ▢ 1 cup sugar
• ▢ 3 cups water
• ▢ 1 pinch saffron
• ▢ 1 tablespoon sliced almonds
• ▢ 1 tablesoon sliced pistachios

Instructions

• Add ghee to a medium non-stick pan. Add rava, wheat flour and besan. Roast on medium-low heat stirring frequently until the flours turn is golden brown and are aromatic. Will take about 5 to 7 minutes.
• In another pot add pineapple, sugar and water. Bring to a full boil stirring a few times. Will take about 10-15 minutes.
• Carefully add the pineapple syrup to the pan with roasted flours. Stir well to incorporate all the ingredients. Make sure to lower the heat as the sheera will start to splatter. Add saffron, cover the pan with a lid. Cook for 2-3 minutes on low heat.
• Add saffron. Turn off the heat and let it sit covered for 5 minutes. Garnish with almonds and pistachios. Enjoy warm.
• Note: You can press the Sheera in molds of any shape to make petite servings and then top them up the nuts.

Video

Notes

• I highly recommend using fresh pineapple for this recipe. You can buy the pre-cut pineapple wedges that are available in most grocery stores to reduce some of the prep time it takes with cutting up a whole pineapple.
• I recommend using fine sooji for this recipe. If you are using coarse sooji, you may need extra water to prevent the Sheera from becoming too dry
• Besan and wheat flour add earthy and nutty aromas with a creamy texture, you may skip if you prefer.

Nutrition

Calories: 312kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 6mg | Potassium: 122mg | Fiber: 1g | Sugar: 26g | Vitamin A: 40IU | Vitamin C: 31.5mg | Calcium: 16mg | Iron: 1.2mg

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