by Pallavi Ahuja
- 1 cup Semolina (Sooji/rawa)
- 2 teaspoon custard powder (any flavored, I have used vanilla flavored)
- 1 cup Desi Ghee
- 1 cup Sugar/Jaggery (For healthy option, you can use brown sugar, jaggery, coconut sugar, etc.)
- 2 tablespoon almonds, cashew, pista nuts finely chopped
- 1 teaspoon cardamom powder
- 1&1/2 cups Pineapple roughly cut into small pieces (You can also use canned pineapple which is already cooked and slightly sugared, so you can adjust the sugar in the halwa accordingly)
- 2 cups Water
- 1/2 cup warm Milk
- 8-10 strands of Saffron (optional)
1. If you are using the fresh pineapple, then pressure cook it till 1 whistle with some water. After it is cooled down to room temperature, blend it to make a thick puree. Meanwhile soak the saffron strands in warm milk.
2. Now, take a kadai or pan. Heat ghee in it. Then add semolina and keep stirring it, so that there are no lumps. Let it roast till it gets slightly brown. Add custard powder and nuts in between to roast them as well.
3. Now add pineapple puree and sugar. Stir again and mix the ingredients well. Add water and mix well. Cover the lid of the pan and let it cook for about 5 minutes.
4. Now add saffron milk or milk without saffron (if saffron is not available) and cardamom powder. Again mix well and let it cook for 2-3 minutes more.
5. Garnish the halwa with chopped pista nuts and serve it hot.