You must know by now how I love incorporating Fruit into my dishes. And Pineapple being my second favorite fruit after Mango is always on a show stopping spree. This one specially is an inevitable match made in heaven, Semolina- Pineapple. I have tried the same with Mango, but the former fits the bill better. It's a festive dish in India, best served warm with puris and chana or just have it alone, by itself hits the right chord called comfort! After trying so many versions and making variations, I have treasured this recipe which is on demand at the sight of Pineapple at home.
- Semolina- 1/2 cup
- Chopped pineapple-1 cup(for puree)
- Ghee- 1/2 cup
- Sugar- 3/4 cup
- Water- 1 1/2 cup
- Cashew nut- 10-15
- Yellow food color-a pinch or saffron
- Chopped pineapple- 1/2 cup (optional to mix)
- Cardamim powder- 1/4 tsp
- Rose water- 1/2 tsp
- Salt- a pinch
- 1Take 1 cup chopped pineapple and grind it to a puree. Keep aside.
- 2In a non stick kadhai, heat the ghee, add the cashewnut, and let it toast lightly.
- 3Now add the Semolina and toast it till light brown and aromatic on medium flame. Once it is well toasted add the pineapple puree, mix well and add 1 1/2 cup of water followed by a pinch of yellow color. Stir well to avoid lumps. Allow to cook on low heat.
- 4Once the water is absorbed and Semolina is cooked, add the sugar. Once sugar is added the mix will start getting the sheera effect (sticky sugar syrup effect). Add the rose water, cardamom powder and pineapple chopped (optional add it if you like biting into chunks)mix well. Let it simmer for 2-3 mins and its ready to go!