Pineapple Sheera With Pineapple Syrup | Pineapple Kesari | Pineapple Halwa

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Pineapple sheera is sweet Indian dessert made with semolina also knonw as rava / sooji.

Chunks of fresh pineapples are cooked along with the semolina to give that delicious pineapple flavour to this dessert.

Pineapple sheera is also popularly known as pineapple kesari & pineapple halwa. In English, it translates to semolina pudding.

This is a vegetarian snack recipe that can be had for breakfast or as a side dish with meals, especially during festivals and auspicious occasions.

This is a quick, easy and simple vegetarian dessert recipe best for beginners & bachelors that can be made in just under 30 minutes.

What is sheera?

Sheera is a traditional Indian dessert also called halwa or pudding made using rava (semolina). This classic dessert is made with minimal basic ingredients that are mostly available in every household.

Sheera also goes by the name of sooji ka halwa and rava kesari. This delicious dessert is loved by all from kids to elders served specially for breakfast or as an evening snack.

The traditional sooji ka halwa also known as goad sheera in Marathi is the most common recipe that is made all across the country with rava, ghee, milk, cardamon powder, nuts and raisins.

Many Indian restaurants as well as food carts serve this sweet sheera during the early mornings for breakfast.

What is pineapple sheera?

Pineapple sheera is a flavourful variation of the most popular godacha sheera (sooji ka halwa / semolina pudding).

Fresh chunks of pineapple are added to the roasted sooji / rava along with cardamon powder, cashew nuts, and raisins.

The addition of this yummy tangy fruit gives a fantastic flavour to this sheera.

This dessert is very popular during festive seasons and special occasions.

Making pineapple sheera makes a perfect last-minute sweet as it does not require too much effort and comes together in around 30 minutes.

Traditionally fresh pineapple pieces are used in making this sheera / kesari / pudding but for today’s recipe instead of going the traditional way I have opted for a shortcut and have used pineapple crush instead of fresh pineapple chunks.

Pineapple crush is easily available at any grocery store or online.

I personally felt that adding pineapple crush adds more taste to this sheera / kesari instead of adding fresh pineapple.

As this sheera comes together in just under 30 minutes, it makes a perfect snack to satisfy one’s sweet cravings.

This quick and easy-to-make pineapple sheera is rich in flavours, soft, smooth, and silky and it literally melts in your mouth.

At home, I always avoid preparing sweets / desserts as they are quite time-consuming but this pineapple sheera or for that matter plain godacha sheera (sooji halwa) is such a hassle-free recipe that we often love to make this for our weekend breakfast.

One thing to make a note of is, that always serve this sheera immediately. As we are using ghee it solidifies as it gets cold making the sheera grainy in texture.

You can warm the sheera in the microwave or on the stovetop. For the stovetop, add some hot water or milk to loosen up the semolina.

To make this pineapple sheera I have used a fine variety of sooji / rava. You can use fine as well as coarse as per your preference.

Apart from making this sweet pineapple sheera we also make goad sheera (plain sooji halwa), sanja (spicy Maharashtrian upma) and uppit using semolina.

Pineapple sheera is quite similar to goad sheera (plain sooji ka halwa) but it tastes totally different due to the addition of pineapples.

If you are bored eating plain sooji ka halwa then you need to try this pineapple sheera you are going to love it!

Unlike plain sooji sheera which is quite popular all over the country and available at most restaurants, you will hardly come across any restaurant or food carts that sell pineapple sheera. Hence making pineapple sheera at home always feels special.

A well-made sheera / halwa makes a delicious, fluffy recipe bursting with flavours in every morsel.

Whether you have just started cooking or are a professional cook, you are going to enjoy making this pineapple sheera.

Pro-tip – At home, once you buy sooji / semolina / rava, dry roast it till it released a nice aroma.

Once roasted, cool it and store it in an airtight container at room temperature.

Whenever you are in the mood to make sanja, upma, sooji halwa you can use this roasted sooji to make these quick snacks.

This roasted sooji stays good for a longer time. Having roasted rava at hand reduces time and makes it easy to whip up the dish in just under 20-30 minutes.

Serving Suggestions

Serve this pineapple sheera immediately when it’s warm. When it cools down the ghee solidifies making the sheera grainy. You can reheat it in the microwave or on the stovetop (add 1/4th cup hot water or milk when reheating on the stovetop).

Storage Option

It’s always better to have this pudding immediately but if you are left with extra, store it in an air-tight container and keep in the fridge. It stays good for 3-4 days.

Thaw it before reheating.

Variations

I have used pineapple crush (syrup) for making today’s recipe. You can add freshly cut pineapple into making this pudding.

lngredients

Sooji / Rava / Semolina – For making this pineapple sheera, fine variety of sooji / rava is used.

Pineapple – Unlike the traditional recipe which has fresh pineapple cubes I am using pineapple crush (syrup) instead as it gives a nice distinct flavour to this sheera. You can use fresh chopped cubes of pineapple here too instead of syrup.

Nuts – Nuts gives a nice texture to this sheera, I have added only cashew and raisins. Feel free to add nuts as per your choice.

Sugar – Though the pineapple syrup has added sugar we will require a cup of sugar in this recipe. The sweetness needs to adjust as per personal preference.

Ghee – Most of the Indian desserts are made in ghee and for this kesari also we are using homemade ghee for roasting nuts, raisins and semolina.

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Step-by-Step Pineapple Sheera (Pineapple Kesari) Recipe

How to make pineapple sheera / kesari (Pineapple Semolina Pudding)

• Heat ghee in a thick bottom pan. Add cashew nuts & raisins.

• Roast on a medium flame for about 1 minute. Make sure not to burn the raisins.

• Add rava / semolina and fry till it turns light golden in colour.

• Keep on stirring continuously.

• For plain sooji ka halwa, I normally roast the rava till it gets light dark brown, but for pineapple, I prefer roasting it to light golden as we want a slight yellow tint to this halwa after we add the pineapple crush.

• One rava/semolina is roasted well. Add 1 cup warm milk & 2 cups warm water and cook until all the water gets absorbed and the sheera becomes soft. Stir continuously.

• Add sugar, and mix well. Cover and cook for about 2-3 minutes on low flame until the sugar is melted completely.

• Add a teaspoon of freshly crushed cardamom powder. It’s here that our plain sooji ka halwa is ready.

• Now add 4 tablespoons of pineapple crush or syrup depending on how sweet you want your sheera to be.

• Mix the pineapple crush well, cover & let the sheera get a nice steam for about 2 minutes so that the flavours of pineapple get infused in the semolina.

• Delicious Pineapple Sheera is ready. Serve warm.

If you want to use pineapple fruit:

• Cut pineapple into small cubes.
• Heat 1.5 tablespoons of ghee and add pineapple cubes to it.
• Saute the cubes for about 2 minutes.
• At this stage, you can add pineapple essence or a little syrup to enhance the taste. (optional).
• Add these sauteed pineapple chunks to the sooji during the roasting of semolina.

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