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Pineapple Seera

Pineapple Seera

A simple seera made with my favorite fruit.  The yellow color of the finished seera is beautiful.




  • 2 tablespoon ghee
  • 1/2 cup whole nuts (combination of unsalted pistachios, whole cashews and almonds)
  • 1 1/2 cup canned pineapple bits or crushed pineapple (if you like smoother texture)
  • 1/2 cup semolina/soji (cream of wheat)
  • 1/4 cup sugar (adjust to sweeten)
  • 1 cup hot milk
  • 1/4 teaspoon saffron




Heat 1 teaspoon ghee in a shallow pan.  Roast the nuts on low heat until they are lightly toasted.  Remove the nuts from the pan with a slotted spoon and set aside in a bowl.


In the same pan, add 1 tablespoon of ghee and roast the semolina on low heat until it is light and fluffy. 

Remove the semolina from the pan into another bowl and set aside.


Take the remainder of the ghee in the same pan and roast the pineapple bits until the pineapple is soft.  Takes about 10 minutes. 


Now add the roasted semolina back in the pan with the pineapple and stir well. 


Add in the saffron and roasted nuts and mix well.


Pour in the hot milk slowly in the mixture until all the milk is soaked up, saffron is diffused and the ghee starts separating.


Add in the sugar and cook for 5-7 mins on low-medium heat until the sugar is absorbed and ghee starts separating to the side.


Transfer the seera in a serving bowl and serve warm.



[Serves 4]