Pineapple Saffron Sheera
Saffron is optional
Ingredients
- 1 cup semolina (rava or suji)
- 3 tablespoon ghee
- 10 cashews (roughly chopped)
- Handful of raisins
- 1/2 cup pineapple chunks
- 3 cups water
- 1/2 cup sugar
- 2 pinches of cardamom powder (Elaichi)
- 1 pinch of saffron
- 3 tablespoon milk (for making saffron milk)
Method
Mix saffron strands and milk and keep it aside.
In a non stick pan dry roast semolina until its aroma comes out on a medium flame setting. Stir continuously so that the semolina does not burn or stick to the pan.
Shut the gas and keep it aside to cool down and come to room temperature.
In the same non stick pan add ghee and roast the cashews on medium flame setting till golden and then add the raisins and fry till they absorb the ghee and swell. Stir continuously so that the cashews and raisins do not burn or stick to the pan.
Shut the gas and keep it aside to cool down and come to room temperature.
In the same pan saute the pineapple chunks for 2-3 minutes.
Add water and boil it on a medium flame setting.
Lower the gas to the lowest flame setting and slowly add semolina little by little. Stir continuously so that the semolina pineapple mixture does not burn or stick to the pan. Make sure there are no lumps forming.
Add sugar and stir well continuously so that this mixture does not burn or stick to the pan.
Add cardamom powder, fried cashews, and fried raisins and mix well.
Stir well continuously so that this mixture does not burn or stick to the pan.
Add saffron milk and mix well. Stir well continuously so that this mixture does not burn or stick to the pan.
Lower the gas to the lowest flame setting and cook further till all the water evaporates. Stir well continuously so that this mixture does not burn or stick to the pan.
Serve it either hot or warm or cold.