Saffron Pineapple Halwa (Semolina Pineapple Pudding)

Pineapple Halwa Recipe. An indian sweet(pudding) made with fresh pineapple, semolina, sugar, ghee and scented with saffron that also lends it a gorgeous color. This pineapple halwa is perfect for festivals, celebrations or just when you are craving a warm bowl of halwa for breakfast.

In northern parts of india, it is called pineapple halwa while in western indian, this sweet is called pineapple sheera. Down in southern parts of india, it is named pineapple kesari. Some of my muslim friends call it annanas ka meetha which translates to pineapple dessert. The names are different in different communities and parts of India but essentially this delicious indian pineapple dessert is sooji/suji/semolina ka halwa with pineapple chunks.

Halwa in north indian homes is considered the quickest dessert ever. My grandmother made sooji halwa almost everyday to offer as prashad. Usually made with semolina, chickpea flour or with whole wheat flour, a bowl of warm halwa is deemed auspicious to offer to deity or a way to satisfy sweet cravings. For Vasant Panchami (indian spring festival) yesterday, I made this saffron scented pineapple halwa. We wear and cook something kesari (orange/yellow colored) on this festival. This indian pineapple dessert was just perfect for the occasion.

I love pineapple in indian desserts. The pineapple flavor especially goes so well in our mithai confections like this pineapple peda I made a while back.

Jump to:

• What is Pineapple Halwa?
• Ingredients You Will Need
• How to Make Pineapple Halwa
• Serving Pineapple Halwa
• Variations You can Try
• Few Tips
• Pineapple Halwa

What is Pineapple Halwa?

Pineapple halwa is a velvety, rich sooji ka halwa with flavor and aroma of fresh pineapple. Its very soft due to ghee and the pineapple juices that also make it gooey. I just love the fruit flavor of pineapple. To enhance the color and flavor, I used ground saffron which gave this halwa an exciting exotic flair and its golden color.

This pineapple halwa recipe has a delicious tropical flavor. I infuse the intense pineapple flavor by cooking the fruit in the sugar syrup first. Then, while the semolina cooks in the syrup, I add pineapple and infuse it further. As the semolina slowly absorbs the syrup, the pineapple chunks get a bit softer and release their juices into the semolina.

Ingredients You Will Need

• Semolina (Rava/Sooji/Suji) - Easily available in indian stores. There are coarse and fine variety of sooji available in stores and I recommend using the fine variety for a melt in the mouth texture of the halwa. However, if you want, you can use the coarse sooji as well, just that it will need some extra water to cook.
• Pineapple. I recommend using fresh pineapple. Choose firm (not overripe) fresh pineapple. If the pineapple will be too ripe, it will fall apart when you cook it. It is best to use firm sweet fresh pineapple for a nice fruity flavor. You can use canned pineapple in this recipe as well. I suggest getting the canned pineapple rings and chopping them yourself. I avoid using canned crushed or diced pineapple since they are chopped too small and the pieces will just melt away while the halwa is cooked.

• Ghee. Please dont skimp on ghee else the halwa will be dry.
• Sugar. I use granulated sugar.
• Saffron. Not only gives a gorgeous color but the scent pairs so beautifully with the fruity aroma of pineapple. Always use saffron by infusing it in warm milk beforehand.
• Nuts, Any nuts or dry fruits you would like to add.

How to Make Pineapple Halwa

• Step 1 - Add the sugar and water to a medium pot and set on the stove to boil.
• Step 2- Add the pineapple chunks to hot syrup and switch off the stove. Let sit for 10-12 minutes.
• Step 3 - Set a heavy kadhai/wide pan on low medium stove, add 1 tablespoon of ghee and lightly brown the nuts. Take out in a bowl.
• Step 4- Add another tablespoon of ghee to the kadhai and add the semolina. Toast the semolina in ghee for 3-5 minutes until the grains appear to be swelled.

• Step 5 - Add the sugar syrup along with pineapple to the semolina with other. Gently but quicky start mixing the semolina with the syrup. Semolina will swell and the halwa will start to thicken.
• Step 6 -Once all the syrup is absorbed, add the remaining ¼ cup ghee to the kadhai and keep mixing and stirring to combine well.
• Step 7- Add the browned nuts and saffron mix to the halwa and again mix well. Cook for about 2 minutes and then switch off the stove. It will thicken a bit as it sits.

Serving Pineapple Halwa

Pineapple Halwa tastes best when served hot or warm. My kids love it with a dollop of vanilla ice cream. You can serve it for breakfast or dessert. I find that the leftovers didn't taste great so I make a small quantity and we finish it right away. My recipe makes 4-5 servings, you can easily halve the recipe for 2 people.

Variations You can Try

• You can add some khoy/mawa at the end for a rich pineapple halwa.
• Add some toasted desiccated coconut to the halwa for a pina colada feel.
• Mix ¼ cup coconut milk to the sugar syrup for coconut flavor.Add coconut milk once the syrup has stopped cooking. Adjust the quantity of water accordingly.
• Mix in fresh pineapple juice to the sugar syrup to enhance pineapple flavor.
• You can use mango chunks + pineapple as well.
• Use jaggery instead of sugar for a refined sugar free version. However the color is brown in that case.

Few Tips

• Taste the pineapple before using.You can use ½ cup to ¾ cup sugar in this recipe depending on how sweet the pineapple is.
• If you like, you can increase the ghee quantity(2-3 tablespoon more) in the halwa. Semolina will absorb it and of course ghee will make it taste good.
• If using canned pineapple, you can add a little juice from the can itself to the syrup. Adjust water accordingly.