Desserts · Easy Recipes · Festival Recipes · Vegetarian

Saffron-Pineapple Halwa (Semolina Pineapple Pudding)

For Vasant Panchami (spring festival) yesterday, I made this saffron pineapple halwa. Describable as velvety, rich and melt in the mouth, this halwa is quite different from the regular sooji(semolina) halwa. The semolina is very lightly roasted in ghee,it isn’t very sweet and has a lovely flavor of fresh pineapple in every bite.

To enhance the color and flavor, I used ground saffron which gave this halwa an exciting exotic flair and its golden color. Halwa in north indian homes is considered the quickest dessert ever. My grandmother made 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 enough to offer to deity, as a means of celebration or a perfect way to satisfying sweet cravings.

This pineapple halwa recipe is one of my most loved. Its not as simple as folding some pineapple bits at the end when halwa finishes cooking. I infuse the intense pineapple flavor by flavoring the sugar syrup by cooking fruit in it 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.

A couple things to be kept in mind when making Pineapple Halwa.

  1. Try and use fine semolina in this recipe. It makes a huge difference in the texture and consistency.
  2. Avoid using canned pineapple. Go for firm (not overripe) pineapple. If the pineapple is too ripe, it will fall apart when you cook it. It is best to use little tangy, not overly sweet fresh pineapple.
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5 from 1 vote

Pineapple Halwa

A rich and velvelty semolina pudding made with fresh pineapple and flavored with saffron.
Prep Time20 mins
Cook Time25 mins
Course: Dessert
Cuisine: Indian
Servings: 4 servings

Equipment

  • Cooking Pot, Kadhai/Wide Pan

Ingredients

  • 1/2 cup granulated sugar
  • 1.25 cup water
  • 1 cup fresh pineapple chunks (small squares)
  • 10 saffron strands
  • 1 tbsp warm milk
  • 1/3 cup melted ghee, divided
  • 1/2 cup fine semolina
  • 2 tbsp raw whole cashews
  • 2 tbsp 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 chunks to hot syrup and switch off the stove. Let sit for 10-12 minutes
  • 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 tbsp of ghee and saute the nuts for a minutes stirring continously. Brown the nuts a little taking care that they dont burn. Take out in a bowl.
  • Add another tablespoon of ghee to the kadhai and add the semolina. On low medium stove, toast the semolina in ghee for 3-5 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.
  • 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 but quicky start mixing the semolina with the syrup using the spatula. It will swell and the halwa will start to thicken in no time. This happens very quickly and spatula 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 1/4 cup 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.
Appetizers/Snacks · Breakfast · Brunch · Desserts · Easy Recipes · Festival Recipes · Snacks · Vegetarian

Gud -Atte Ka Halwa (Whole Wheat Flour & Jaggery Pudding)



Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)The winter season back home always bought with itself a different feeling than the sun -lit mornings I wake up to here in the Valley.I ponder for few minutes and those foggy mornings & biting chilly winter winds come hovering in my mind, that peak of the cold season spread over few days at the end and start of another year which forced enough reasons to wear multiple layers of clothes, those endless cravings of rich, heavy food and the countless cups of hot beverages that comforted me before darting out of the home to get to work. I often recall those evening trips to crappy street food joints to carelessly stuff on piping hot vegetable momos and egg rolls without any guilt or doubt. I remember those cloyingly sweet adrak(ginger) chai & frothy coffee which I snuggled within my palms on cold weekend mornings, lazily fliping through the newspaper on the couch. Suddenly all I can feel is the warmth of those memories in my heart.

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)What is your fond winter memory? A warm bowl of soup caressing your numb fingers or a strong cup of coffee to relax your clattering teeth? The silence that wraps the streets of neighborhood at five in the evenings or the mellow sun already preparing to call it a day mid-afternoon? The crisp winds which feel the chilliest on the tip of the nose or the beautiful grey that surrounds the snow days?The beholding sight of snow sculptures outside or the beauty of the flickering fireplace inside?

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)I recall that badi mummy (my grandmother) would often feed us this smooth and rich atte ka halwa during these winter months, sometimes to soothe our sore throats, other times just as a quick after meal dessert . There we sat on a hand-woven couch in the veranda, wrapped in cozy layers of thin shaleen razais (velvet quilts) and oiled hair, clutching stainless steel katoris (bowls) and spooning this comfortingly warm, golden brown pudding into our tummies.She insisted that nothing could benefit the body more than grains & ghee.This halwa is indeed wholesome – whole wheat flour is slow roasted in ghee till its turns glistening golden then sweetened with gud(jaggery), resulting in a rich concoction few spoons of which will instantly make you feel full.

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)The main ingredient here is atta (durum whole wheat flour) and a fine grind is what gives the halwa a smooth & velvety texture.In case you have some atta leftover from that package of durum wheat flour you bought to make rotis, this is another recipe for you to try. Gud or jaggery, an unrefined sugar made from boiling date, sugar cane or palm juice is an extremely popular sweetener used all over India. It is considered a benefiting to the body in Ayurvedic medicine and is available in blocks, loaves or powdered form.The unique mild taste of jaggery adds a taste comparable to molasses and a light caramel color to the dishes.The color & the sweetness of this halwa depends mainly on the content of molasses in it.

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)You can ration the quantity of the halwa you eat & serve but I suggest not reducing the amount of ghee when making this recipe else the halwa loses its rustic appeal and gets chewy. It is supposed to be enjoyed in less quantities but essentially with the richness from all that ghee.I like my halwa  mildly sweet and the amount noted in the recipe perfect for that. You can adjust the quantity of jaggery if you like.

Sinfully Spicy: Atta Halwa (Whole Wheat & Jaggery Pudding)

Printable Recipe 

Ingredients (Serves 6)

  • 3/4 cup ghee (homemade or store-bought)
  • 2 cloves
  • 1 cup atta (whole wheat flour)
  • 1 +3/4 cup water
  • 1 cup jaggery, powdered (I scrape jaggery from the block using a sharp knife. Jaggery is easily available in indian/pakistani stores.Use 3/4 cup raw sugar if you cannot find jaggery)
  • scant 1/2 tsp green cardamom powder
  • Nuts & Raisins to serve (optional)

Method

In a heavy bottomed pan or kadhai, heat the ghee on a medium low heat till it melts. Once the ghee has melted, add the clove and wait till it crackles. Next, add the flour and roast on medium- low heat, stirring constantly until the wheat flour gets golden brown colour and you smell a nutty aroma.Do not rush this step else the flour will remain raw.It should take about 10-12 minutes and you will see  golden brown, glistening syrup like melted ghee & flour in the pan.

Meanwhile, on the second stove, in a sauce pan, heat water on high.Put off the stove. Wait for 1-2 minutes. Add jaggery to the warm water and stir until the it completely dissolves. If you have broken jaggery from the block and the big chunks are taking time to dissolve, heat up the water a little bit (but do not let it boil). Let sit near to stove.

Once the wheat flour has turned dark brown and it has roasted nicely,reduce heat to low and very carefully pour in the jaggery water into the roasted wheat-flour. It will splutter so be careful. Add the cardamom powder as well.

On low heat, stir quickly and continuously (to avoid lumps) and cook for a minute or less until the mixture turns smooth.Once you add the water, the mixture will immediately cup up and increase in volume.Do not cook for long time else the halwa will thicken and turn dry. Pick the cloves and discard.

Mix in the nuts and raisins (if using ) and combine.

Serve the halwa warm or at room temperature.

Enjoy & Thanks for stopping by!