I have had non stop parties at my home since beginning of November. This has been indeed busiest months of the year. Hubs has been off driving due to broken shinbone since September so that added a little stress but we hung in there and did well. He picked up on things at home when I was out taking care of classes and outside work. I promised myself some downtime in January so I can regather and decide what I would like to focus on in the new year.
Last weekend when I had couple of friends over, I made a very simple and very well known Indian dessert called Sheera. My mom has been asking me to add Pineapple to it for a while now so I gave it a try. The result was amazing. Sheera turned out to be completely different and absolutely delicious. Give it try and let me know how yours turns out.
Semolina 1 cup
Ghee/Clarified Butter 1/2 cup
Pineapple chunks small 1 to 1/2 cups
Sugar granulated 3/4 cup
Pineapple juice 1 cup
Water 1 cup
Saffron a pinch
Salt a pinch
Sliced Almonds or Cashews for garnish (optional)
- In a saucepan, add ghee/clarified butter on medium flame and add Semolina. Cook the Semolina while stirring continuously so as not to burn. Cook until Semolina turns fragrant and is slightly reddish brown in color.
- Add Pineapple to Semolina and cook for another 3 minutes or so while stirring occasionally.
- Add the Pineapple juice and water together, add Saffron, mix well and cover. Let cook on medium flame for 2 1/2 to 3 minutes.
- Remove the cover, add the Sugar and continue to cook for few more minutes while stirring occasionally until all Sugar is dissolved and moisture has evaporated.
- Garnish with Almonds and serve.
You can serve this dish hot or cold. It stays in the refrigerator for upto a week. you can also label and freeze it in an airtight container for upto a month.