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Halwa is a sweet which is typically made of grain-flour (Suji-semolina) typically, Ghee, and Sugar. There are many variations available to it. I had never made halwa with a fruit, just once before when I made pineapple halwa it did not turn out well, plus the thing that fruit in a halwa use to always deter me as was not sure how it will taste. In my last trial I must accept I really did not give it my 100 percent and the results were there. This time after seeing many post on halwa with fruits I was determined to try it with full determination.
I did not disclose it to my family till they tasted it, as I was sure of their reactions and then the dish suffers :-). But the end result was one perfect sweet dish which we are simply enjoying after dinner for the last 3 days. Yum yum.
This halwa is best served warm or hot and even cold if one prefers, but I would say warm will win the hearts. Many recipe calls for pineapple chunks but my gut feeling was like no, so I coarsely pureed it as I did not wanted the chunks to end up in your mouth and also I wanted the flavor of pineapple to be enhanced. Just about half a cup of rava makes around 4-5 medium size cups, so increase the quantity only if you want more servings. I have added almonds to it to give the crunch, one can add cashews too.
I am sharing this recipe, with our Blogging Marathon group where we blogger’s select a minimum of 2 theme for a month and blog for 3 days in a week on a particular theme. This is my third week and I have chosen to Make one Type of Indian Sweets. The earlier two themes chosen by me were Condiments on the side and Kids Delight – Drinks. So you would be seeing 3 different halwa recipes from me. This is the second post on this event, the first post was Moong Dal Halwa. Keep watching this space for the third recipe on Halwa.
So here goes the recipe:
- 1/2 Cup Rawa(Semolina)
- 3/4 Cup Sugar
- 1/2 Cup Milk
- 1.5 Cups Water
- 1/2 Cup Ghee (Clarified Butter) (I used a bit more, one can reduce it to half)
- 1 Cup Coarsely grinded Pineapple
- 1/2 Teaspoon Cardamom (Elaichi) Powder
- Yellow food color (a drop) (Optional)
- 2-3 tablespoons of Almonds finely chopped (Nuts as per choice for additions as well as Garnishing)
- Few Strands of Saffron
- Roast the Rava(Semolina) in Ghee on slow to medium heat.
- While the rava is roasting, warm the water and milk.
- You will know that the Rava is roasted when it starts leaving a beautiful aroma or when it starts changing colour, or once it starts leaving ghee on the sides, its done.
- Once the Rava is done, add the water and milk mixture stirring continuously.
- Be careful as the water is hot the mixture is bound to splatter. Do this on minimum heat.
- Once mixed, add the pineapple puree and let it cook on slow for 4-5 minutes, or until when it has thickened.
- Add the sugar and cook stirring continuously. It will be watery again.
- Add few strands of Saffron and a drop of yellow food colour.
- Once all the sugar is mixed switch off the flame and add cardamom powder and chopped nuts.
- Give it a quick mix and let it sit for at least half an hour.
- After half an hour or so the halwa will thicken more.
- Serve it hot with a garnish of nuts.
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