How To Make

Boil water, juice, pineapple cubes, saffron, sugar, and cardamom powder to make a syrup.

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Roast semolina in ghee over low heat till it becomes light golden.

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Slowly add hot golden syrup to the roasted semolina. Stir continuously to avoid lumps.

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I do not prefer adding any artificial color to halwa. Saffron and pure pineapple flavor are the best.

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Once the semolina starts bubbling, cover and cook for 3 – 5 minutes over low heat.

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Fry cashews in ghee till light golden in colour. Once halwa is ready add them.

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Once pineapple halwa is ready, add the fried cashews and mix nicely.

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Pineapple Kesari

Get Full Recipe www.funfoodfrolic.com

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How To Make

Pineapple Kesari

Boil water, juice, pineapple cubes, saffron, sugar, and cardamom powder to make a syrup.

Step 1

Roast semolina in ghee over low heat till it becomes light golden.

Step 2

Slowly add hot golden syrup to the roasted semolina. Stir continuously to avoid lumps.

Step 3

I do not prefer adding any artificial color to halwa. Saffron and pure pineapple flavor are the best.

EXPERT TIP

Once the semolina starts bubbling, cover and cook for 3 – 5 minutes over low heat.

Step 4

Fry cashews in ghee till light golden in colour. Once halwa is ready add them.

EXPERT TIP

Once pineapple halwa is ready, add the fried cashews and mix nicely.

Step 5

Pineapple Kesari

Get Full Recipe www.funfoodfrolic.com