Pineapple Sheera with Caramelized Pineapple.

Pineapple Sheera with Caramelized Pineapple.

Three cups of pineapple cut into pieces leaving out the core of the pineapple. Boil 3 cups of water add the pineapple pieces and bring to a boil, let simmer for few minutes or micro wave for 3 minutes. Keep aside for 10 minutes, strain and keep it ready. Soak 1/8 tsp of saffron in hot milk and keep it ready.

Heat a pan add 3 tblsp of ghee, when hot add in some cashews when they turn light in colour add a few raisins and fry till it puffs up. Remove and keep this aside for garnish. Now in the remaining ghee add 1 cup of Mangalore Rava/barik lapsi/kano Rava and fry till a bit colour changes. Add the strained water in which the pineapple was cooked (it should be very hot) and about 2 cups of the cooked pineapple pieces, the soaked saffron, mix well and bring to a boil, lower heat and cook till almost done. When at this stage add 1-1/2 to 2 cups of sugar depending upon both the sweetness of the sugar and your liking and keep mixing well on low flame till it leaves the sides of the pan. The pineapple sheera is ready. Add a pinch of cardamom, cashews and raisins. This is the basic Pineapple Sheera and can be served as it is. 

For Caramelized Pineapple: Take about 4 tblsp of sugar in a pan add 1 tblsp water and keep on medium flame and allow to melt. Continue cooking till the sugar caramelizes. Be careful at this stage, do not overcook or it turns bitter. When bubble appear add in the remaining pineapple pieces and keep stirring till it gets coated well. Remove from fire and let cool. It comes to a thin jam consistency on cooling and can be eaten on its own or with Poori/Parathas. 

Serve the sheera topped with caramelized pineapple, tastes really good.