Pineapple Sooji Halwa
Halwa ia a pudding-like dessert made from sooji/rava and is very popular in India during any festive/ religious occasion. It is also one of the favourite dishes of Indian mothers whenever they want to feed some ghee to their kids. For my love of pineapples, I experimented to add pineapple to halwa itself. Weird as it may sound, it turned out to be wonderful and a refreshing change from the regular sooji halwa. All my guests loved it and especially my husband who keeps on sneaking to the kitchen to get a few more spoonfuls.
- First chop the pineapple in small cubes and keep aside. keep aside.
- In a pan or sauce pan, take the chopped pineapple, water and sugar. You can add about 10 to 12 strands of saffron or 1-2 drops of the natural yellow colour extract to get a yellow colour.
- Stir well and keep this pan on the stove top and bring to a boil. while simmering, do stir so that the sugar dissolves.
- Meanwhile, in another pan or kadhai take 8 tbsp ghee and heat it. Crush the green cardamoms in a mortar-pestle and add to the ghee.
- Stir and add rava/sooji. stir very well on low flame. Stir & saute the rava till you see ghee releasing from the sides. Keep on stirring, so the rava gets browned uniformly.
- By this time, the pineapple sugar syrup would also begin to boil.
- Pour the pineapple sugar syrup to the pan with the roasted sooji.
- Stir quickly and briskly so that lumps are not formed. Simmer on a low flame and allow the sooji to absorb the water. Add raisins. Stir well.
- In just about 4-5 minutes, the rava will soften up and the halwa is done.
- Serve the halwa hot as it is or garnished with some pineapple cubes.
- You can also use tinned pineapple slices. but while using tinned pineapple slices, no need to boil them in water. Just add them directly.
- In case you are using tinned pineapples, you can add the syrup from the tinned pineapples to the water sugar mixture and adjust the quantities of water and sugar accordingly. This gives a very nice flavour to the halwa.
- I would suggest to serve it hot or warm, otherwise the ghee solidifies and you get a grainy texture from the ghee in the halwa. You can just warm the kesari in microwave before serving.