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Ingredients

• 1/2 cup Fine Semolina (Rawa)
• 4 cloves
• 1/2 cup Granulated white sugar
• 1 cup Fresh pineapple pieces (cut into small pieces or use canned pineapple)
• 3-4 tbsp Cashew Nuts (roasted)
• 1/2 cup Pure ghee (clarified butter, I used homemade ghee)
• 2 drops Pineapple essence (optional )
• Salt (as per taste)
• 1/4 tsp cardamom powder

Instructions

1	In a vessel, dry roast the rawa with the cloves.
2	Roast rawa till you get a nice aroma and rawa changes color to light brown. (Make sure not to make it too brown). Keep the rawa aside in another bowl.
3	In the same vessel, add 2 cups water along with the sugar and pineapple pieces. Bring it to a boil. Cover vessel and cook on low to medium flame for about 7 minutes.
4	After 7 minutes, remove half of the pineapple bits (reserve half of the pineapple bits in vessel ) and grind them to a paste. Add paste back into vessel. Add the roasted cashewnuts.
5	Add the ghee. Add pineapple essence (if using). Allow ghee to melt.
6	Add the roasted rawa , add salt as per taste.
7	Remove off the flame and quickly mix well and try to remove any rawa lumps that have been formed.
8	Keep back on low flame and cook till water dries up. Add cardamom powder.
9	Keep cooking on low flame till all the sheera comes together as one ball and you see all the ghee oozing.
10	Serve... Enjoy!