Apr 23, 2010

Pineapple Halwa


Fine Sooji - 1 cup
Powdered Sugar - 2 Cups
Water - 3 Cups
Pineapple Essene - 1 tbsp
Yellow color- Pinch
Pineapple Chunks - 1/4 cup
Elachi - A few
Cashew- To garnish
Raisins- To garnish
Ghee- 5 tbsp +


  • Fry the sooji until its golden brown and it smells good which is an indication its done. (This can be either dry fry / in Ghee)
  • Add water to a pan and add powdered elachi, pineapple Essence, sugar, color and boil.
  • On a slow flame add fine sooji that is fried and stir it while adding to avoid lumps.
  • After the sooji is semi cooked add pineapple chunks, I prefer using tin as they are generally sweeter than fresh fruit there are high chances that the fresh pineapple might be a little tangy, which I try to avoid
  • Add ghee, I mentioned 5+tbsp as the more you add the tastier it is ;)
  • Garnish it will all the dry fruits and cut it into desired size and serve.

Tips: I add saffron in milk and add it to the mixer which will naturally give a very nice color and I use milk instead of water to make it rich and tastier.

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