Pineapple Kesari Sheera | Parul Sharma

A treasured family recipe, Pineapple Kesari Sheera evokes vivid memories, transporting me back in time, from my grandmother’s kitchen to my mother’s and now, mine. This rich blend of ghee, nuts, pineapple, and saffron is a delightful companion to a cup of tea.

Sheera holds a special place among my favorite sweet dishes, largely due to the cherished childhood memories it brings. My mother would often prepare it at home, and her version – not overly sweet, with a subtle milky aftertaste – became a comforting after-school snack. The addition of pineapple chunks reminds me of summer holidays, while the soft, ghee-laden texture was simply irresistible. Even today, the aroma of sheera immediately takes me back to school-time afternoons.

Pineapple Kesari Sheera

Method:

1. To make Pineapple Sheera, start by roasting the sliced nuts in ghee and set them aside.
2. Heat ghee in a kadhai (wok) and sauté the rava until it becomes light brown and fragrant.
3. Add more ghee and cook the pineapple chunks until tender.
4. Add sugar and cook until it dissolves, coating the pineapple evenly.
5. Pour in lukewarm water, a few saffron strands, and the roasted rava, cooking until the mixture thickens and starts to leave the sides of the pan.
6. Finish by adding cardamom powder and the roasted nuts.
7. Mix well, then turn off the heat and cover for 2-3 minutes.
8. Mix again, garnish with chopped dry fruits, and serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Watch this recipe here – Pineapple Kesari Sheera

Parul Sharma is a passionate home cook and social media influencer who shares her love for diverse culinary traditions through easy-to-follow recipes. With an MBA degree and interests in music and dance, she brings a multifaceted perspective to her culinary content. Her recipes have received recognition across multiple platforms, including NDTV Food, and she continues to inspire home cooks with her approachable and flavorful dishes.

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