Imagine a dessert that combines the rich, nutty essence of roasted semolina with the vibrant, tangy sweetness of fresh pineapple - a culinary journey that promises to tantalize your senses and leave you craving more! Pineapple Halwa is not just a dessert; it's an experience that bridges traditional Indian cuisine with tropical flavors, creating a unique and irresistible treat that will wow your family and guests alike.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 cup semolina (sooji)
- 1 cup sugar
- 2 cups pineapple, crushed
- 1/2 cup ghee
- 2 cups water
- 1/4 tsp cardamom powder
- Chopped nuts for garnish
Instructions
- Heat a heavy-bottomed pan or kadai over medium heat and add the ghee. Allow it to melt completely and become hot.
- Add the semolina (sooji) to the melted ghee and roast it continuously, stirring constantly to prevent burning. Roast until the semolina turns light golden and releases a nutty aroma, which typically takes about 5-7 minutes.
- While the semolina is roasting, prepare the pineapple by crushing it into small pieces. If using canned pineapple, drain excess syrup before measuring.
- Add the crushed pineapple to the roasted semolina and mix thoroughly. Stir continuously to prevent sticking and ensure even cooking.
- Pour in the water and sugar, stirring continuously to prevent lumps from forming. The mixture will start to thicken.
- Continue cooking and stirring until the halwa starts to leave the sides of the pan and becomes glossy, which takes approximately 10-12 minutes.
- Sprinkle cardamom powder and mix well to distribute the flavor evenly throughout the halwa.
- Remove from heat and transfer the halwa to a serving dish. Smooth the top with a spatula.
- Garnish with chopped nuts like almonds, cashews, or pistachios for added texture and visual appeal.
- Let the halwa cool for 5-10 minutes before serving. It can be served warm or at room temperature.
Tips
- Use fresh, ripe pineapple for the most intense flavor. If using canned pineapple, drain thoroughly to prevent excess moisture.
- Constant stirring is key! This prevents burning and ensures even roasting of the semolina.
- Roast the semolina slowly and patiently - the nutty aroma is a sign you're on the right track.
- Control your heat to medium - too high can burn the ingredients, too low won't develop the right flavors.
- For extra richness, you can add a splash of milk instead of some water.
- Experiment with garnishes - try toasted coconut flakes or a sprinkle of saffron for a gourmet touch.
- This dessert tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
