Pineapple Sooji Halwa / Pineapple Sheera
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Sheera /sooji halwa is a common Indian dessert prepared
during festivals and traditional occasions. This is a quick dessert cooked with very little ingredients
and short time. The same sooji sheera
recipe can be slightly influenced with the fruit pineapple. The dessert comes out awesome with a fruity flavour. The cooking time is so efficient where you can even start up when you welcome an unexpected guest.
Pineapple flavoured sheera/pineapple halwa.
Chopped pineapple – 1 bowl
½ cup Rava/sooji
Sugar
Ghee
Saffron
Cashews
Cardamom powder
Procedure:
Peal the thorny skin of pineapple and chop them into cubes.
In a deep pan heat 4 to 5 spoons of ghee and roast cashews. Once
they turn brown remove them out of pan and keep it aside.
Add ½ cup sooji to the same pan and roast till sooji leaves
its odour. Add ghee if required. Keep on stirring so that sooji does not get
burnt.
Transfer the roasted sooji in a clean tray/plate.
To the same pan add 1.5 cups of water, chopped pineapple and
sugar. Allow the fruit to boil at low flame for about 10 minutes till it
softens and spreads its flavour.
To the boiling mixture drop a pinch of colour/saffron to
give a golden colour to the cooked dessert.
Pour the roasted sooji carefully as it splitters out and stir
the mixture immediately to avoid lumps.
Allow the sooji to cook in low flame till the entire water
is absorbed. This might take 5 more minutes making the sooji swell up and form
a mass. Add cardamom powder when the sooji is half boiled.
Switch off the flame and garnish with the roasted cashews.
Pineapple sheera/halwa is ready to serve.
Tips:
1) Choose the fruit pineapple which is more orange than the greenish raw one.
2) You can add saffron strings soaked in milk while cooking.
3) The water ratio should be 1:3 of sooji and water. Here again you can add milk as a replacement to water. This makes the dessert much creamier and richer.
4) Pineapple pulp/pineapple water can also be added instead of pineapple chunks.
5) You can roast raisins along with cashews or any of your favourite nuts.
1) Choose the fruit pineapple which is more orange than the greenish raw one.
2) You can add saffron strings soaked in milk while cooking.
3) The water ratio should be 1:3 of sooji and water. Here again you can add milk as a replacement to water. This makes the dessert much creamier and richer.
4) Pineapple pulp/pineapple water can also be added instead of pineapple chunks.
5) You can roast raisins along with cashews or any of your favourite nuts.
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