Pineapple sheera where the tropical fruit gets warm comfort. This golden Semolina pudding, juicy pineapple and ghee are festive in Maharashtra and South India. Pujas, prasad served during festivals or during the weekend, it is a teaspoon of sunlight in each bite.
Ingredients:
- 1 cup of Rava (Semolina)
- 3/4 cup sugar (adjust to taste)
- 2 tablespoons ghee
- 1 1/2 cup chopped pineapple
- 2 cups of water
- 1/4 cup milk
- 1/4 tsp cardamom powder
- Saffron strands
- 8-10 cashews
- 8-10 raisins
Method:
- Preparing the pineapple: Take chopped pineapple and a spoon of sugar in a pan until it turns soft and slight caramelized.
- Roast Rava: Roast Semolina with ghee in a heavy bottom pan on low flame till it turns slight golden brown.
- Adding water and milk: slowly pour in hot water and milk, stir constantly to avoid lumps. Let the rava cook until the liquid is absorbed.
- Taste: Add sugar, cardamom powder, saffron milk and cooked pineapple. Mix well and cook until the ghee starts to leave from the sides. Serve hot.
Plating and Tips:
- Serve in brass katoris with pineapple wedges and a saffron strand on top.
- Add festive props such as banana leaves, marigold petals or temple bells for Ganapati or Janmashtami themes.
