Pineapple Sheera

Methods

• Heat a non-stick pan, add semolina and dry roast, stirring continuously, for ½ minute.
• Add ghee and saute, stirring occasionally, till fragrant.
• Add pineapple, reserving a few pieces for garnish, and mix well. Saute till the pineapple softens.
• Add sugar and milk and cook till the pineapple is cooked completely. Add saffron milk and mix well.
• Place a cookie cutter or ring mould on a serving plate and fill it up with the sheera. Tap it lightly and carefully remove the mould.
• Sprinkle the pineapple pieces around the sheera, decorate the sheera with cashewnuts, almonds and saffron strands and serve hot.