Monday, 21 April 2014

Ananas Sheera / Pineapple Kesari / Pineapple Sheera / Pinapple Rawa Kesari

Pineapple Sheera/Ananas Kesari used to be the dessert that used to be served in our community especially during functions. I still remember the days of my childhood when I used to decide whether to attend or not a function based on the menu that was up for the day there. It is usually common to have in many big functions like marriages or bramhopadesham a breakfast menu with idli sambar and pineapple kesari. I used to love this pineapple kesari so much that I would never miss a function that had ananas/pineapple kesari in menu. It is considered to be a rich sweet, with the involvement of saffron or kesari in it along with loads of sugar, ghee and the flavor of cardamom and chunks of pineapple fruit along with loads of ghee fried cashew nuts and raisins. So here I share how I prepared this pineapple sheera.


Ingredients:
Small sized Pineapple chunks-little less than ½ cup
Rawa/Sooji/Fine Semolina-¾ cup
Sugar-1 ½ cups
Ghee-¼ cup
Water-2 ¼ cups
Cardamom-2-3 pods crushed
Saffron/Kesar-2-3 strands
Food color-drop of dark yellow color

Recipe:

  1. In a pan add water and chunks and cook for a while and bring it to boil. Add food color and saffron to it.
  2. Simultaneously add a tsp. of ghee and saute cashew nuts and raisins till cashew nuts turn golden and raisins turn plump.Set aside.
  3. In same pan add another tbsp. of ghee and add semolina to it and saute till they leave a mild fragrance without burning it.
  4. Once the pineapple chunks are well cooked and the solution is on a rolling boil. Please see the amount of water content in the mixture after boiling is around 2 cups. It should not be lesser as to get a juicy perfect sheera.
  5. Add it to the semolina being fried in ghee.
  6. Cook mixing well and breaking the lumps.
  7. Now add sugar and cook till it melts
  8. Continue cooking till water content evaporates.
  9. As it evaporates add remaining ghee and cardamom and mix well. 
  10. Followed by that get ready with ghee fried raisins and cashew nuts.
  11. Add the ghee fried raisins and cashew nuts and mix well. 
  12. Pineapple sheera/kesari is ready to be served.








Notes:
  1. Always see that the mixture of cooked pineapple and water must be boiling, as if cold water if added to the fried semolina, it may form lumps.


Enjoy the dish! n don't forget Eat and Eat little MORE.. :)