• Skip to main content
  • Skip to primary sidebar
Sinfully Spicy
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Desserts » Mithai / Indian Sweets
    5 from 4 votes

    Saffron Pineapple Halwa (Semolina Pineapple Pudding)

    Modified: Feb 6, 2022 · Published: Feb 17, 2021 by Tanvi Srivastava Leave a Comment

    Jump to Recipe

    This post may contain affiliate links.

    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.

    Sinfully Spicy - Pineapple Halwa or Pineapple Sheera

    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.

    Sinfully Spicy - Pineapple Halwa In stacked bowl

    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.
    Sinfully Spicy - Pineapple Halwa Ingredients
    • 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.
    Visual Step by Step of Making Pineapple Sheera
    • 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.

    Sinfully Spicy - Pineapple Halwa

    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.

    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.
    Pineapple Halwa Featured Image

    Pineapple Halwa

    Tanvi Srivastava
    Pineapple Halwa is melt in the mouth pudding like indian dessert made with semolina, saffron & pineapple.Takes 30 minutes to make.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Course Dessert
    Cuisine Indian
    Servings 5 servings

    Equipment

    • Cooking Pot, Kadhai/Wide Pan
    • Small Sauce pan

    Ingredients
      

    • ½ cup granulated sugar, see notes
    • 1.25 cup water
    • 1 cup fresh pineapple chunks (small squares)
    • 10 saffron strands
    • 2 tablespoon warm milk
    • 7 tablespoon melted ghee, divided
    • ½ cup semolina, see notes
    • 2 tablespoon raw whole cashews
    • 2 tablespoon raw pistachios plus more for garnish

    Instructions
     

    • Add the sugar and water to a medium pot and set on the stove to boil.There is no need to stir.Just when all the sugar has melted, no need to cook it further, add the pineapple to hot syrup. Cook for 2-3 minutes and then switch off the stove. Dont thicken the syrup. Let the syrup sit.
    • In the meantime, add the saffron strands to a mortar, add a pinch of sugar and grind to a fine powder. Add warm milk and mix. Let stand to infuse.
    • Set a heavy kadhai/wide pan on low medium stove, add 1 tablespoon of ghee and saute the nuts for a few minutes stirring continously. Brown the nuts a little taking care that they dont burn. Transfer to a bowl.
    • Add 1-2 tablespoon of ghee to the kadhai and add the semolina. On low medium stove, toast the semolina in ghee for 5-6 minutes until the grains appear to be swelled but do not change color. Keep stirring continously using a cooking spoon and dont let the color of semolina change but it should be nicely toasted.
    • Once toasted, reduce the flame to low. Grab a spatula in one hand and add the sugar syrup along with pinapple to the semolina with other. There will be a bit of splutter so be careful. Gently start mixing the semolina with the syrup. It will swell and the halwa will start to thicken in no time. This happens very quickly and spatula or a flat wooden spoon is the right tool to stir with. Dont let any lump form and keep stirring continously. The halwa might feel a bit sticky but its okay.
    • Once all the syrup is absorbed, add the remaining ghee to the kadhai and keep mixing and stirring to combine well. Slowly ghee will be absorbed (about 2-3 minutes) in the halwa and you will see its no more sticky rather shiny and grainy.
    • 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.
    • Serve garnished with more nuts and few saffron threads. Best served warm.

    Notes

    1. Sugar can go up to ¾ cup if your pineapple is not very sweet. 
    2. I recommend using fine semolina for a melt in the mouth texture. 
    3. You can add some khoy/mawa at the end for a rich pineapple halwa.
    4. Add some toasted desiccated coconut to the halwa for a pina colada feel.
    5. 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.
    6. Mix in fresh pineapple juice to the sugar syrup to enhance pineapple flavor even more.
    7. You can use mango chunks + pineapple as well.
    Tried this recipe?Let us know how it was!
    Mithai / Indian Sweets

    More Mithai / Indian Sweets

    • Mango Rice Pudding Featured Image.
      Creamy Mango Rice Pudding (Mango Kheer)
    • Boondi Custard Trifle featured Image.
      Orange Flavored Sweet Boondi Custard Trifle
    • Pistachio Burfi (No Sugar Syrup)
    • Coconut Ladoo Recipe Featured Image.
      Coconut Ladoo Recipe (With Jaggery, No Syrup)

    Share This Recipe

    • Facebook
    • X
    • Email

    Reader Interactions

    5 from 4 votes (4 ratings without comment)

    I'd Love to Hear from You! Cancel reply

    If you tried this recipe, please leave a star rating and share your feedback below. Your input helps me refine my recipes and guides others too. As always, thank you so much for your support!

    Thank you,
    Tanvi

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tanvi! If you love Indian food, you are at the right place, browse through hundreds of delicious Indian recipes

    More about me ?

    Popular

    • Chilli Paneer Featured Image.
      Street Style Chilli Paneer
    • Masoor Dal featured Image.
      Simple Masoor Dal Recipe (Spiced Red Lentils)
    • Paneer Burger Featured Image.
      Crispy Pakora Crusted Paneer Burger (Air Fryer)
    • Tandoori Shrimp Tikka featured Image.
      Pan fried Tandoori Shrimp Tikka (Air fryer Option)
    • Pistachio Tiramisu Featured Image.
      Pistachio Tiramisu (Raw Eggfree, No Coffee)
    • Bhindi Masala Featured Image.
      Dhaba Style Bhindi Masala Recipe

    Looking for Something?

    Footer

    back to top

    Links

    • Recipe Index
    • Privacy Policy
    • Editorial Policies

    Free Recipe Book

    • Sign Up! to get your e-copy!

    About

    • About Me

    Copyright © 2025 Sinfully Spicy

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.