Pineapple Halwa

Sweet and decadent and richly flavorful pineapple halwa is a thick pudding of sorts made with pineapple, milk solids and sugar. Make, share and enjoy it this festive season!

The festive season is here with Navrathri just getting over and Diwali being awaited.  No Indian festival is complete without sweets / mithai. In fact they are one of the most important aspects of any festival celebration.  Sweets or mithai are not desserts but just sweet preparations that are made during festivals or any other occasions like weddings, birthdays, birth of  a new baby in the family, baby showers, engagement ceremonies etc. Sweets are exchanged between families, friends, neighbors during festivals or are taken as hostess’s gifts while visiting friends and families. Now, you get an idea what the slight different between these mithais and any other desserts is.

This halwa recipe is a Tarla Dalal recipe and I was intrigued by the simplicity of this. that I decided to give it a try. The ingredients used here are from the original recipe but I did not stick to the quantities or the method. That is what makes this recipe even more simple. Just add all the ingredients in the amount you think will make it work for you and it just comes together.  After all, it is pineapple, sugar, ghee and mawa / khoya / milk solids, that the combination cannot be anything but good!

Pineapple Halwa – The Recipe

Adapted from Tarla Dalal’s recipe

• 1 cup grated pineapple ( from one can of sliced pineapple)
• ¼ cup grated khoya
• ¼ cup milk
• 1 tbsp. ghee
• ¼ cup sugar
• a few strands of saffron dissolved in a tbsp. of warm milk

Grate or simply crush pineapple slices with your fingers and keep aside. Heat a non-stick kadhai or pan, add the ghee, grated pineapple and sugar and cook for about 8-10 mins.

Now add the grated khoya and the milk and mix well. Keep stirring till the mix becomes thick and all the liquid has evaporated. This may splutter a little so be careful while stirring and use a long handled ladle, if you have one.

Add the saffron to the mix and switch off the heat.

Share and enjoy whatever it is you plan to celebrate! 🙂

Note: I usually do not endorse canned pineapple, but for this recipe, the canned ones turned out so much more delicious than the fresh ones I used. Maybe because the sourness was less dominant in the canned ones.