Pineapple halwa recipe | Pineapple dessert recipe | Indian Pineapple sweet
Diwali is around the corner, so wondering what sweets to make for this festival of lights? There you go... This pineapple halwa is incredibly rich
and delicious. It has an ooey-gooey texture that literally melts in your mouth.
The warm pineapple halwa looks bright, glossy, and vibrant as well. It is a unique dessert
where you can try for any festival or party. Make sure you choose a well-ripened and sweet pineapple. This recipe cannot
be made with frozen or canned pineapples.
Pineapple halwa is an Indian sweet made with pineapple puree, ghee,
sugar, cardamom/elaichi, saffron/kesar, and cashews. The ingredients and
procedure are so simple and straightforward. Saffron gives a natural tint to
the halwa, which is a treat to the eyes, and elaichi is added to flavor the
halwa.
Infact, I have not used any milk, khoya, condensed milk, semolina/sooji/rava, or cornflour in
this recipe. These ingredients are added for richness and to thicken the
halwa. This pineapple halwa recipe can be prepared in numerous ways;
I will soon post different versions on my blog.
Besides, this halwa tastes and appears quite different from the pineapple
rava Kesari, a popular delicacy in the Southern part of India. In Karnataka,
it is called pineapple Kesari bath, and in Tamilnadu, it is referred to as
pineapple pudding. The kesari version contains rava and pineapple as the
main ingredient.
In Indian cuisine, pineapples are utilized in many ways, such as salads,
curries, subzis, rasam, sweets, etc. This halwa tasted so appetizing when eaten hot/warm. It can be stored
outside for 3 days and stays good for 1 to 2 weeks in the
refrigerator.
Recipe - Pineapple halwa recipe | Pineapple dessert | Indian Pineapple sweet recipe
Serves - 2
Cuisine - Indian
Course - Dessert/Sweet
Category - Halwa
Diet - Vegetarian
Prep time - 10 mins | Cook time - 30 mins | Total time - 40 mins
Author - Pavithra
Publisher - Pavi's Kitchen
Pineapple halwa ingredients:
Pineapple fruit - 1 big
Ghee - 1/2 to 1 cup
Sugar - 1 to 1.5 cups
Cashews - 15
Saffron - A pinch is soaked in a tbsp of warm water
Salt - A pinch
Elaichi/Cardamom powder - 1/2 tsp
Notes:
1. Choose a fresh, sweet, and well-ripened pineapple. Saffron is added
for a hue; it is an optional ingredient.
2. Frozen or canned pineapples do not work for this recipe.
3. You may need more sugar if the pineapples are sour. So, adjust sugar as per the sweetness or tartness of the fruit.
4. Ghee is a vital ingredient in any halwa. You have to pour generously
if you want a scoopable consistency and glossy-looking halwa.
5. You can add slivered almonds and raisins too. And a pinch of salt is
added to balance the sweetness.
How to make pineapple halwa:
1. Firstly, clean and remove the outer layer and core of the
pineapple.
2. Secondly, roughly chop them into small pieces.
3. Thirdly, grind the pineapple chunks in a blender without adding water.
Make it a puree.
4. Then, heat a tbsp of ghee in a heavy-bottomed pan or Kadai. Roast the
cashews until golden brown on a low flame and keep them aside.
5. In the same pan, pour the pineapple puree.
6. Cook the puree on a low medium flame for about 15 minutes. Keep stirring often, and do not cover it with a lid.
7. Cook until the moisture in the pineapple puree is evaporated.
8. The moisture is completely evaporated, and the pineapple puree looks
smooth.
9. At this stage, add the required amount of sugar. Combine it well, and
the flame should be medium to low.
10. Pour the saffron-infused water and keep stirring.
11. Cook the mixture and pour ghee in regular intervals.
12. The mixture absorbs a lot of ghee.
13. It should take 15 mins to form a halwa consistency.
14. Now add the roasted cashews and combine. It forms a smooth semi-solid mass.
15. Lastly, turn off the flame once the ghee is absorbed and the mixture
becomes semi-solid consistency. (Note- The halwa solidifies
once it cools down).
16. Immediately remove the pineapple halwa from heat and transfer it to a
bowl.
17. Halwa thickens once it cools down. You can see the texture in the
picture.
18. Warm up in the microwave for 30 seconds or slightly heat the halwa in
the pan before you serve.
How to make pineapple halwa with step-by-step photos:
Firstly, clean and remove the outer layer and core of the
pineapple.
Secondly, roughly chop them into small pieces.
Thirdly, put the chopped pineapple chunks into the mixie/blender
jar.
Grind the chunks without adding water. Make it a puree.
Then, heat a tbsp of ghee in a heavy-bottomed pan or Kadai. Roast the
cashews until golden brown on a low flame and keep them aside.
In the same pan, pour the pineapple puree. Keep the flame on a low
medium.
Cook until the moisture in the pineapple puree is evaporated. It
should take about 15 minutes.
At this stage, add the required amount of sugar. Combine it well, and
the flame should be medium to low.
Now add the roasted cashews and combine.
Cook until it forms a smooth semi-solid mass.
Immediately remove the pineapple halwa from the stove and transfer it
to a bowl.
Try this Pineapple halwa recipe | Indian pineapple dessert | Pineapple sweet
recipe, and let me know how it turns up. Don't forget to express your thoughts in
the comment section below; I can't wait to hear from you!
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Thank you for viewing this recipe. See you soon with another exciting dish. Happy cooking and have a
wonderful day!
Learn Pineapple halwa recipe | Indian pineapple dessert | Pineapple sweet recipe with step-by-step photos.
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