Pineapple Sheera

METHOD:

1. Using a coin-size cookie cutter or a bottle lid, core out the centers of pineapple slices.

2. Roughly chop the pineapples and cook them in a pan with a pinch of sugar and a slice of lemon juice until mushy. Cover while cooking.

3. In a separate pan, fry cashews, almonds, and pistachios in 1 tbsp ghee until golden.

4. Roast semolina in 1/2 cup ghee until golden. Add lukewarm water and stir.

5. Mix in the cooked pineapple and cook for an additional 5-7 minutes.

6. Add sugar and 1/4 cup ghee in batches, cooking until the sheera leaves the pan.

7. Add roasted nuts and saffron-infused milk, stir well.

8. Serve hot, garnished with chopped nuts.