Look inside for a video and detailed recipe.Pineapple halwa- a sweet dessert made from suji (semolina), sugar, ghee and pineapple (pieces and puree) with a lovely aroma of cardamom and saffron.The basic sooji halwa, aka sheera, is India’s most popular dessert. Be it any occasion, puja, or festival; it is a must-made dessert. It has many variations; pineapple halwa, sheera or Kesari is one of the variations from the regular halwa. Most of the ingredients and procedures will be the same as the basic sheera recipe, and the only addition is the pineapple and saffron.This halwa has the flavours of yummy tangy tropical fruit pineapple, green cardamom powder, and saffron. The addition of dry fruits adds the essential crunch to the halwa. It is delicious, smooth, silky and quite an easy recipe for keeps.
Utensil and Tools
- Faber Hobtop
- Prestige Fry Pan
- Prestige Omega Deluxe Granite Kadai
- Silicon Spatula
- Incrizma Porcelain Ramekins Baking Cups
Ingredients
- ¾ cup Pineapple (100 gm), chopped
- ¾ cup Pineapple (100 gm), pureed
- ½ Cup Suji (Semolina) (125 gm)
- ½ cup Sugar (125 gm)
- ¼ Cup+1 tbsp Ghee (Clarified butter)
- 2 tbsp Chironji
- 5-6 Almonds ,chopped
- 5-6 Cashew Nuts ,chopped
- 12-15 Raisins
- 1.5 cups Water
- 8-10 Strands Saffron (soaked in 2 tbsp of hot water)
- 2 drops Yellow colour
- ½ tsp Cardamom Powder
Video
Instructions
- Heat 1 tbsp ghee in a pan or kadhai. Fry chironji in the ghee for a couple of minutes. Transfer them to a plate. Fry the almonds, cashews and raisins in the same pan. Drain them and transfer them to the same plate. Keep it aside.
- Heat ¼ cup of ghee in a pan or kadhai on medium flame.
- Add suji to the ghee and roast on low flame for 7-8 minutes or until it becomes fragrant, changes colour to light golden, and smells aromatic.
- Meanwhile, take pureed pineapple, finely chopped pineapple and sugar in a pan. Slowly cook them on a low flame until the sugar dissolves completely and the pineapple pieces become tender (Fresh pineapple is used in this recipe, you can use canned pineapple for the same).
- Add 1 and ½ cups of water to the pineapple sugar syrup and bring it to a boil.
- Add the sugar syrup to the roasted suji and stir continuously. Make sure there should be no lumps
- Add saffron water, cardamom powder and food colour (optional). Cover the pan and cook on low flame for 10 minutes or until the suji puffed up and cooked well.
- Remove the lid, add roasted chironji and dry fruits, and mix well.
- Halwa is ready. Serve it hot or cold. Garnish with dry fruits.
Nutrition
Calories: 173kcalCarbohydrates: 35gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 0.1mgSodium: 6mgPotassium: 146mgFiber: 2gSugar: 21gVitamin A: 32IUVitamin C: 21mgCalcium: 16mgIron: 1mg
Like this recipe?Let us know your thoughts
© Copyright - Dash of Turmeric.
