This is a sweet dish that my Mother-in-law used to prepare. This is similar to the popular Indian dessert known as Sheera which is made with Sooji/cream of wheat, ghee (clarified butter) and sugar. But the addition of grated pineapple to this dish gives it a unique tropical twist. Rajesh loves anything sweet and this is one of his favorite desserts that my mother-in-law used to make.
- Sooji/ rava/cream of wheat - 1 cup
- Ghee (clarified butter) - 3/4 cup
- Water - 2 cups
- Pineapple, grated - 1/2 cup
- Sugar - 3/4 to 1 cup
- Saffron - few strands (optional)
- Cardamom powder - 1 tsp
- Golden raisins and cashews - for garnish
- Ghee - 1 tsp
Heat 1 tsp ghee in a small pan and put in the raisins. When the raisins puff up, scoop them out of the pan and set aside. Do the same with the cashews, when they turn golden, take out of the pan and set aside.
Powder the cardamom seeds using a mortar and pestle and set aside.
Grate pineapple and set aside. It will get a little watery/mushy as you grate the pineapple.
Heat ghee in a wide bottomed nonstick pan and put in the sooji/rava. Fry well on medium heat till it no longer smells raw. Meanwhile put water in a pot and bring it to boiling. This can be done using a microwave too.
When the sooji has turned a light brown color, its time to add the boiling water. When adding water, I move the pan off the burner as there is a tendency for it to splatter everywhere. Mix well. Keep stirring till the sooji is cooked through and has become very soft.
Add the grated pineapple (and any juice that is collected when you grate the pineapple). Add sugar and mix well. If you are using saffron, add the saffron to the mixture. Keep stirring till the whole mixture comes together.
When almost done, finish by adding the cardamom powder and mix well. Stir for a minute or so and take the pan off the burner.
Garnish with raisins and nuts of your choice.
- I mainly add saffron strands for the flavor and also for some extra color. I have seen a few recipes on the web which call for yellow food coloring, I use saffron instead.
- Cardamom powder should be added when the dish is almost done. If added before, it tends to lose its flavor by the time you are done with the dish.
- This dish can either be served warm or eaten at room temperature.