“Naivedyam : Pineapple Pudding (Ananas Sheera)” … if there is one quick dessert that can be prepared then it is always sheera and pineapple pudding is just an extension of the same … a universally appealing sweet dish that is prepared in almost every home with minute difference … sharing my Naivedyam of the day with all my friends here … Stay Blessed- Spread Happiness …
** As I mentioned on title Sheera is dessert prepared almost in every home and almost everybody young and old alike love it. These days we see plenty of variations in preparation of dessert dishes and sheera too has evolved prepared with addition of different flavours. I myself have tried out many varieties and sure to experiment with more, however I must mention that pineapple/ ananas/ avanas sheera has been there for decades and has been lovingly handed down from generations.
** It’s been a long time since I prepared Pineapple Sheera and though I did buy pineapple plenty of times somehow I never got round preparing it. Finally, it’s done as Naivedyam and though I did want to add on caramel pineapple pieces too, I just could not find enough time to prepare them. Hopefully, I will prepare them again and if desired you may browse through the links shared at the bottom for recipe shared before along with few more choices of preparing sheera, try them, they all taste great.
** Here is my recipe for “Naivedyam : Pineapple Pudding (Ananas Sheera)” which I learnt from my Amma …
** Ingredients :
Ripe Pineapple/ Ananas/ Pikile Avnas : 1 small sized (3 cups of chopped pieces)
Cow’s Ghee/ Toop : ½- 1 cup
Wheat Rava/ Bombay Rava/ Rulavu : 2.5 cups
Sugar/ Shakkar/ Sakkara : 2.5 cups
Saffron/ Kesar : few strands
Cashew Nuts/ Kajjubi/ Kaju : handful
Raisins/ Sukkale Draksha/ Dry Grapes : handful
Cardamom/ Ellacihi/ Yelu Powder : ½ tsp
Yellow Color : a pinch
Boiling Water : about 6-7 cups
** Slice the thick coarse skin part of ripe ananas/ pineapple and remove the eye’s that are prominent on outside sweet flesh of the fruit. Cut them into two both vertically and horizontally. Now cut off the inner core part that is very hard and keep it aside. You can use it while preparing pineapple juice. Then chop the ripe pineapple into pieces of about 1 inch. In all I have used about 3 cups of chopped pieces.
** Add the pineapple pieces along with 1-2 cups of boiling water in a thick bottomed kadai and bring to boil when you see bubbles appearing lower the heat to medium, cover with a dome lid and cook until they are tender and ¾ th cooked.
** Note : Do not overcook the pineapple pieces lest the sheera turns mushy.
** Add homemade cow’s ghee/ toop in a pan, when it melts, add cashew nut pieces and fry until the color changes lightly, remove and keep it aside on a plate. Now add raisins/ dry grapes and fry until they blow up to small balls remove and keep it also aside on plate. Now add strands of kesar/ saffron wait for 2-3 seconds then add rava along with a pinch of yellow colour and fry for a few minutes until you get a aroma. Take care to see that it changes in color only slightly and does not burn.
** Lower the heat to minimum and add the cooked pineapple pieces along with the cooked water and the remaining boiling water while you keep stirring immediately to avoid formation of lumps. Try to mix it fast and smoothen out to get an even textured sheera mixture, there should be absolutely no lumps whatsoever. Cover and cook on low until there is no traces of water, this hardly takes time, so be careful.
** Add sugar and mix well, the sheera will thin out as sugar begins to get dissolved and once again begins to thicken on cooking. Keep stirring all the contents until the pineapple sheera thickens and leaves the sides of the kadai. Take care to see that the sheera does not stick to the bottom of kadai or gets burnt. Stirring the pineapple sheera throughout is very important to get best results, so plz. do not skip the step.
** When the pineapple sheera is almost done add cardamom powder, fried and kept ready cashew nut pieces, raisins and mix well. Add the pineapple sheera into a stainless steel plate/ bowl/ box that is greased with melted ghee/ toop from within. Spread the sheera evenly with a ladle or the back of a tumbler that is greased with ghee for even leveling. Leave aside to cool a bit, say about 5 minutes, then you can cut them into desired shape/ size pieces with a knife or serve them any other way you desire.
** “Pineapple Pudding (Ananas Sheera)” is done and ready to be offered as Naivedyam to God on any festive occasion and thereby distributed among family and friends. This is an easy and quick to prepare dessert if you have ripe pineapple at home as the other ingredients are almost available in all kitchen at home. Pineapple ads in more flavor and taste to otherwise normal sheera and it tastes lovely served warm at room temperature. Tastes scrumptious served with caramelized ripe pineapple pieces too when served as a dessert or you can pair it with poori which is one of the best and most sought after combinations often served in southern parts of India during functions or festive occasions.
** Remains good if stored immediately in airtight container in fridge for a few days provided it lasts that long. Just thaw it for 15 minutes or microwave for a few seconds before serving and it turns out as good as freshly prepared. Sheera as it is or flavoured with fruits is a dish I often prepare for Naivedyam as it is easy to prepare and I try adding different verities of fruits or flavours to bring some change from routine ones. Do try it and enjoy with your family and friends, sure to loved by all especially children.
** For more “Naivedyam/ Dessert/ Sweet/ Halwa/ Sheera” recipes, please browse through the common links shared below, they all taste lovely …
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