- Heat 50ml pure ghee in a pan and add 100gms of semolina and roast them at low flame until the semolina turns light golden brown.
- Now, into the semolina Add 1½ Cup of milk, cardamom powder and Kesar strands And cook them At medium flame until the entire Semolina soaks the milk.
- Now add ½ cup of Powdered khoya ( or mawa or milk powder) and fresh pineapple puree and give the halwa a nice stir.
- Finally Add chopped Dryfruits and sugar and cook the halwa at medium flame until you get a nice golden yellow Halwa with a splendidly rich aroma all around.
- Serve them in Shahi andaaz and garnish with lots of dry fruits.
Shahi pineapple halwa is an excuisite Mughlai dessert with an amazing Combination of sweet fruitiness of fresh pineapple and luxurious richness of pure ghee, khoya, milk And nuttiness of Dryfruits alongwith Splendid aroma of green cardamom. This pineapple halwa is truly a royal treat for your pallet and a showstopper Dessert for any festival or party.
Shahi pineapple halwa
By Nazia Sultana
Nov, 19th
885
Servings
6 persons
Cook Time
15 minutes
Ingredients
7
- 9
Ingredients
- Fresh pineapple puree
- Semolina
- Ghee
- Sugar
- Cardamom powder
- Khoya/ mawa/ milk poweder
- Milk
- Kesar strands
- Chopped Dryfruits and nuts
Instructions
Notes/Tips
1) You can replace Kesar strands with yellow food colour. 2) If mawa or khoya is not available, you can add ½ cup of milk powder.
