Recipe for cooking pineapple halva with delicious saffron
You are definitely familiar with different types of halva, such as saffron halva, milk halva, carrot halva and date halva, and you have tried them on different occasions.
But I don’t think you’ve ever heard of pineapple halva. If you like the taste of pineapple, you should not miss this new Indian halva.
Pineapple halva is made with fresh pineapple and does not require any unnatural essential oils. Pureed with pineapple and slices of pineapple, your halva tastes good on this tropical fruit.
ingredients :
- Chopped pineapple = 1/2 cup
- Pineapple puree = 1/2 cup
- Semolina flour = 1/2 cup
- Milk = 1 measure
- Oil or butter = 3 tbsp
- Sugar = 1/2 cup
- Cashewnut = 5 pcs
- Saffron = 6 strings
- Golden raisins = 1 tbsp
Instruction :
After peeling and cleaning the pineapple and the soft part around it, cut it into small pieces with a knife. Peel a squash, grate it and squeeze the juice.
Pour the oil or butter into the pan and place on the flame.
Add semolina flour and fry until golden.
Set aside a few pieces of pineapple for garnish and add the rest to the semolina flour. Roast for another minute until the pineapple is cooked through.
Now add the milk and stir well to soak the other ingredients.
After 1 minute, add the pineapple puree and fry for another 1 minute.
Add the saffron, which has already been soaked in a little boiling water, and mix until the halva turns a beautiful yellow color. Cook and stir on low heat for 3-5 minutes until the milk evaporates and the halva thickens slightly.
Add sugar. Depending on the sweet pineapple you use in halva, you may need more or less sugar. So taste the halva and add the desired amount of sugar.
Continue cooking over low heat until the halva is completely thick and the semolina is well cooked. Pineapple halva is ready.
Garnish with raisins, almonds and pineapple slices. Enjoy your meal!
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