Pineapple sheera

Copy Icon
Twitter Icon
Pineapple sheera


Cooking Time

Preparation Time :5 Min

Cook Time : 15 Min

Total Time : 20 Min


Serves : 3
  • 1 cup Semolina (rava/suji)

  • 1 cup pineapple chunks

  • 1/2 cup sugar

  • 2-3 tsp milk (to make saffron milk)

  • 3-4 tbsp Clarified butter (ghee)

  • 1/4 tsp green cardamom powder (elaichi)

  • 5-6 saffron strands (kesar) or saffron food colour (optional)

  • 2-3 tbsp dry fruits or as needed (as per your choice)

  • 3 cups water


  • Dry roast semolina/rava for 5 minutes until it starts to smell aromatic. once done transfer to a plate amd let it cool down.
  • Meanwhile in the same pan add Clarified butter/ghee fry dry fruits until lightly golden. Remove them to a plate and keep aside.
  • To the same pan add pineapple chunks and saute them for 2-3 minutes.
  • Once done add water and get to rolling boil.
  • On low flame add semolina little by little. Keep stirring continuously and make sure there are no lumps.
  • Add sugar, cardamom powder, dry fruits and mix well.
  • Now add 3 tsp saffron milk and give it a good stir. Or you can use few drops of saffron food colour.
  • Lower the flame. Cover and cook until water evaporates. If desired add more ghee.
  • Pineapple kesari tastes grat when served hot. Enjoy. ☺