Pineapple Sheera

About Pineapple Sheera

Ingredients

• Fresh pineapple, chopped 1 cup
• Semolina (suji / rawa) 1 cup
• Desi ghee 1 cup
• Sugar 1 cup
• Milk 1¼ cups
• Saffron, soaked in lukewarm milk 1 pinch + for garnishing
• Almonds and cashewnuts a few for garnish

How to Make Pineapple Sheera (Stepwise Photos)

Method

1. Heat a non-stick pan, add semolina and dry roast, stirring continuously, for ½ minute.
2. Add ghee and saute, stirring occasionally, till fragrant.
3. Add pineapple, reserving a few pieces for garnish, and mix well. Saute till the pineapple softens.
4. Add sugar and milk and cook till the pineapple is cooked completely. Add saffron milk and mix well.
5. Place a cookie cutter or ring mould on a serving plate and fill it up with the sheera. Tap it lightly and carefully remove the mould.
6. Sprinkle the pineapple pieces around the sheera, decorate the sheera with cashewnuts, almonds and saffron strands and serve hot.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps