Pudding made using semolina with the kick of pineapple. Pineapple halwa is basically a fruity twist to the sooji halwa.Halwa is very simple to make. And can be prepared for any occasion or even for parties. Pineapple recipe deserves a try because it is a
easy and simple dessert recipe
recipe using fruits
Pineapple: You may use fresh or canned pineapple. If using canned one, keep a check on the quantity of sugar. If using a fresh one, use a riped one.
Other ingredients: Semolina forms the base of halwa. Apart from that clarified butter (ghee), water and sugar are used. I like my desserts quite sweet so I have mentioned the sugar quantity accordingly. You may adjust as per taste.
1. Heat a pan and add 1 tbsp ghee.
2. When ghee is warm add 1/2 cup semolina (sooji)
3. Roast it stirring continuously on low flame
4. Roast till golden brown. Take out in a plate and keep aside
5. Add pineapple paste of 3/4 cup pineapple chunks in the pan
6. Add 3/4 cup sugar
7. Cook
8. Add 3/4 cup chopped pineapple
9. Cook till sugar dissolves
10. Add 1 and 1/2 cup water
11. When water starts boiling add roasted semolina
12. Stir and cook for 3-4 minutes on a low medium gas flame
13. Cook till halwa starts leaving the sides
14. Add few saffron strands soaked in warm milk
15. Add the remaining 1 tbsp ghee
16. Bon Appetit Serve hot
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
• 1/4 cup ghee
• 1/2 cup semolina (sooji)
• a paste of 3/4 cup pineapple cubes
• 3/4 cup finely chopped pineapple
• 3/4 cup sugar
• 1 and 1/2 cup water
1. Heat a pan and add 1 tbsp ghee.
2. When ghee is warm add 1/2 cup semolina (sooji)
3. Roast it stirring continuously on low flame
4. Roast till golden brown. Take out in a plate and keep aside
5. Add pineapple paste of 3/4 cup pineapple chunks in the pan
6. Add 3/4 cup sugar
7. Cook
8. Add 3/4 cup chopped pineapple
9. Cook till sugar dissolves
10. Add 1 and 1/2 cup water
11. When water starts boiling add roasted semolina
12. Stir and cook for 3-4 minutes on a low medium gas flame
13. Cook till halwa starts leaving the sides
14. Add few saffron strands soaked in warm milk
15. Add the remaining 1 tbsp ghee
16. Bon Appétit Serve hot
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