Pineapple Sheera (Sooji ka Halwa)
Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 people
Ingredients
Pineapple Sheera
- ¼ cup fine sooji rava, semolina flour
- 2 Tbsp ghee clarified butter
- ½ cup pineapple crushed, unsweetened canned pineapple
- ¼ cup sugar
- ½ cup water
- Sooji Sheera
- ¼ cup fine sooji rava, semolina flour
- 2 Tbsp ghee clarified butter
- ⅓ cup sugar
- 1 cup water
- ⅛ tsp cardamom powder
- 1 Tbsp almonds sliced
For Garnishing
- 1 Tbsp sliced pistachios
Instructions
Making Pineapple Sheera
-
Drain the water from pineapple and set aside, don’t discard the water, will be used later.
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Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes.
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Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry.
Making Sooji ka Sheera
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Melt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma.
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Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency.
Notes
Serving
In an individual serving bowl serve both sheera side by side and garnish with pistachios.
Make them in cupcake shape use about 3 oz cups or use the size you prefer. Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia
In an individual serving bowl serve both sheera side by side and garnish with pistachios.
Make them in cupcake shape use about 3 oz cups or use the size you prefer. Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia
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