Pineapple Halwa - Semolina & Pineapple Pudding
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ cup semolina (sooji)
- ΒΎ cup sugar
- Β½ cup milk
- 1.5 cups water
- ΒΌ cup ghee (clarified butter)
- 1 cup crushed pineapple [ i used crushed pineapple can]
- Β½ tsp cardamom powder
- yellow food color (a drop)
- nuts (to garnish)
Method
- Heat water and milk in a pan.
- Heat ghee or butter in a pan.
- Once the ghee is hot, add semolina (sooji) and roast on medium-low flame till it's roasted and starts giving a nice aroma.
- Add hot water and milk to semolina while stirring continuously.
- Once the water and milk is absorbed, add the crushed pineapple and mix.
- Add sugar and mix. The mixture will again begin to loosen up when you add the sugar, keep stirring making sure there are no lumps.
- Add food color and simmer on medium-low flame for 2 minutes. Add cardamom powder and switch off the flame.
- Garnish with nuts of your choice and serve warm.