- 250 g chopped pineapple
- 1 Pinch saffron
- 4 tbsp ghee
- 145 g raisins
- Water as required
- 175 g semolina
- 1 drop pineapple essence
- 50 g dates
- 1 handful cashews
- 1 tsp powdered green cardamom
- Put a deep-bottomed and non-stick pan on medium heat and add chopped pineapple, dates and saffron along with pineapple essence and water. Stir well to mix all the ingredients and bring it to a boil, then lower the heat and let the mixture simmer for a while. Once done, switch off the heat and keep this mixture aside.
- Heat some oil in a non-stick pan. Once the oil is hot enough, add the cashews in it and roast till light brown in colour. Next, add semolina in the pan along with cardamom powder and roast until cashews turn golden brown.
- Add the pineapple mixture to the pan of cashews and semolina, stir to mix well and make sure there are no lumps remaining. Lower the heat and let the mixture simmer until the water evaporates. When the water evaporates, add the raisins and mix well.
- By now, halwa is ready and the oil will start to disappear from the pan walls. Remove the pan from the heat and transfer the halwa to a serving bowl. Garnish with pineapple chunks and serve hot.