6. PINEAPPLE COCONUT SHEERA

Ingredients 150 gm semolina

80 gm ghee

1 pineapple, cut into small chunks 450 ml water

90 gm sugar

100 gm dry coconut, grated

¼ tsp cardamom powder

30 gm cashews

25 gm raisins

A pinch of saffron Method

Heat half the ghee in a pan, and fry the cashews until golden brown.

Next, add raisins till they plump up and set aside. Stir in semolina and coconut on low flame. Sauté the pineapple in the remaining ghee and cook for five minutes. In a separate pot, add sugar and water, and bring to a boil with saffron. Then, gradually add semolina, stirring continuously to avoid lumps. Add cardamom and stir. Continue cooking on low flame till the moisture evaporates. Once dry, add a spoonful of ghee, switch off flame, and let rest for five minutes. Serve hot. radissonhotels.com