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Friday, April 20, 2018

Pineapple halwa

I have eaten pineapple halwa at hotels. I have liked it ...the aroma as also the flavour . I had seen it in some recipe blogs. I tried it & it turned out well. On Akshaytritiya, I decided to make it again.

I looked up the recipe on Veg recipes of India.  In another recipe ( I forgot the blog name )  of pinapple sheera, ghee used is 3 tbsps for making sheera using 1/ 2 cup rava. I decided to use this ratio of ghee to rava.

I got two packets of pineapple slices which is available on Mumbai streets now. Each packet costs 10 bucks & has 4-5 thin slices of pineapple .I used the pineapple slices of both the packets.

Ingredients : 8-10 slices of pineapple, 1/2 cup rava, 1/2 cup sugar, 3 .5 tbsps ghee, 1 cup water, kesar strands ( optional ) , 2-3 cardamoms ( powdered ) , assorted dry fruits thinly sliced ( optional ).

Method : Keep 1 cup of water needed, on slow gas for heating it up.

Cut the pineapple into bits. I pureed the slices. Some pieces ( the middle part ) remained like that only. Keep this mix of pureed & hard pineapple aside.

Meanwhile roast rawa in ghee in a kadhai. Roast it nicely. I had dry roasted rawa nicely earlier. So in ghee, I  roasted it for less than 2-3 minutes. Add the pureed pineapple & the hard pineapple pieces into the ghee roasted rawa in kadhai. Mix all nicely. Let it cook for 4-5 minutes. Keep a watch by constantly turning the contents of kadhai up & down with a large ladle so that nothing gets stuck to kadhai bottom. Add the heated  water to the kadahi. Mix all contents nicely.  After 2-3 minutes, stir up the contents & continue cooking for 2 -3 minutes. Uncover the lid. Add sugar.Mix all the contents nicely. Add kesar strands. Mix again. Let it cook for 2-3 minutes. Stir with the ladle.Add cardamom powder.Mix all contents nicely. Cook for 1-2 minutes. The sheera is ready. If water can still be seen in the kadahi , cook for 2-3 minutes more. Switch off gas.

Cut thin slices of assorted dry fruits & garnish sheera with the slices of dry fruits.I have garnished with thin slices of cashew nuts. Even almonds & pistas can be used as garnish. Some recipes raost dry fruits in ghee & add them to such halwas.

Igfelt that 1/4 cup ghee was a better ratio for making sheera from 1/2 cup sooji so that the sheera looks moist. Mine was some what dry.

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