Pineapple is a tropical fruit that has a sweet and slightly tangy taste. It's unique in both flavor and aroma and instantly enhances the taste of any dessert. Rich in Vitamin C, fiber, and antioxidants, pineapple halwa is not only delicious but also good for your health.

The best part is that you can make it in two different ways. The first is a semolina-based halwa, which gives a light and grainy texture, and the second is a halwa made with all-purpose flour and milk powder, which is creamy and rich in flavor. Let's learn about both these recipes in detail without further ado.

Pineapple Semolina Halwa
Ingredients
Semolina – 1 cup
Pineapple (chopped) – 1 cup
Sugar – 1 cup (to taste)
Ghee – 4 tablespoons
Water – 2 cups
Saffron/Turmeric – 1 pinch (for color)
Cardamom powder – ½ teaspoon
Dry fruits – 2 tablespoons

Method for making Pineapple Semolina Halwa
First, blend the pineapple to make a puree. Now, heat ghee in a pan, add semolina and roast until golden brown and fragrant. In another pan, boil water and pineapple puree, add sugar, saffron, and turmeric. Now, gradually add the roasted semolina to the boiling mixture and stir continuously. When the mixture thickens, add cardamom powder and dry fruits and cook for 2-3 minutes. When the ghee starts separating, turn off the gas and serve hot. 

Pineapple Milk Powder Halwa
Ingredients
All-purpose flour – 1 cup
Milk powder – ½ cup
Pineapple (chopped) – 1 cup
Sugar – 1 cup
Ghee – 5 tablespoons
Milk – 2 cups
Saffron – 1 pinch
Cardamom powder – ½ teaspoon
Cashews and almonds – 2 tablespoons
Method for making Pineapple Milk Powder Halwa
First, finely chop the pineapple and lightly boil it to reduce the sourness. Heat ghee in a pan and lightly roast the all-purpose flour until golden brown. Add the milk powder and stir for 1 minute. Now add the milk and sugar and stir continuously to prevent lumps. Add the boiled pineapple, saffron, and cardamom powder and cook on medium flame. When the halwa thickens and starts leaving the ghee, add the cashews and almonds on top and serve.

Keep these points in mind:
To balance the sourness of the pineapple, you can increase the amount of sugar according to your taste.
Adding a little more ghee to the semolina halwa increases the texture and richness.
The all-purpose flour and milk powder halwa can be stored in the refrigerator for up to 2 days; just warm it slightly before serving.

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