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1 Pineapple Sheera - Riot of Flavours
Amchi Amma Desserts Fruit HomeCooked Indian Mumbai Vegetarian

Pineapple Sheera

April 17, 2020

Hello there! How have you been? It’s been almost a year since I actually sat down to write anything on the blog! And, what a time to do it! We are currently in lockdown – an event none of us would have ever thought of even in our wildest dreams! But here we are. I am on Day 30 of lockdown – but hanging in there. It’s amazing how you may be home usually on a regular day but the very idea that you are not ALLOWED to go out plays with your mind. What do I miss? I miss driving – so bad! I miss those random trips to town or Bandra, or going to Fountain Sizzlers all the way at Flora Fountain coz we are craving sizzlers. I miss going for a fancy meal once in a while; I am so glad we went to Yauatcha before the lockdown, or else I’d never know what I was missing!

Anyway, coming to the topic at hand. Pineapple Sheera. A few weeks ago around day 10 into the lockdown, I started craving my mom’s food, food I had as a child, Aamchi food, but it was just not possible for me to make a whole meal. No one at home would really relish it like I do. So to satiate both body and soul, I decided to make a very simple Sheera. Also called Suji ka Halwa or Rava Kesari, Sheera is one of the most comforting foods in the Indian cuisine repertoire. It took me some time over the years to master it, but I did so with the help of Dassana Amit’s blog – Veg Recipes of India – where she has a step by step method for making Sheera. I followed hers, with a few adjustments of my own. And because I used tinned pineapples in the Sheera, I cut down the sugar.

Print Recipe
Pineapple Sheera
Nothing beats the comfort of ghee laden, sweet sheera,
Cuisine indian, south indian
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine indian, south indian
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Put the water, sugar and saffron on the boil.
  2. In the meanwhile, in a wok, heat the ghee and put in the cashews, semolina and raisins and roast over a low flame till the cashews become golden.
  3. Once this stage is reached and you see a little ghee leave the sides of the kadhai or wok, put in your boiled sugar water concoction slowly and carefully, stirring all the time to prevent any lumps.
  4. Also add half your pineapple pieces while the sheera is cooking.
  5. Let the semolina completely absorb the water - there should be no opaque particles left in the mix. If it is completely absorbed but some opaque grains of semolina are left, add a little warm water or milk.
  6. Add the rest of the pineapple and cover. Serve warm or hot!
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