Pineapple Sheera or Sheero 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.
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 that adds extra creminess and depth.
What is Sheera
Traditionally made with wheat semolina or rava/sooji, sheera or sheero 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 garnish. Sheera makes a perfect last minute sweet for special occasions and to offer to the God on 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.
Pro Tips:
Although canned pineapple are super convinient, I would 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.
How to make Pineapple Sheera – step by step
- In a medium pan(preferably non-stick) add ghee, 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 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 shreera will 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 pineapple sheera warm but it also tastes great at room temperature. This not so overly sweet sheera 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:
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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.
- 3/4 cup ghee
- 1 cup fine sooji
- 1/4 cup wheat flour
- 2 tablespoons besan
- 3 to 4 cups fresh pineapple cut into small 1/2 inch cubes
- 1 cup sugar
- 3 cups water
- 1/4 teaspoon saffron
- 1 tablespoon sliced almonds
- 1 tablesoon sliced pistachios
In a medium pan(preferably non-stick) add ghee, rava, what 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 shreera 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.
Recipe Video
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Renu Patel says
Delicious pineapple Sheera I make it our last party’s all are enjoyed and asking recipes for this sweet Thanks a lot
Archana says
Thank you for the feedback Renu!