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.
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.