I tried out this halwa today. This is quite an easy and tasty halwa.
Ingredients:
Pineapple - 1 and a 1/2 cup (chopped)
Sugar - 1/2 cup
Condensed milk - 2 tbsp.
Ghee - 1 tbsp. + 1 tsp.
To garnish:
Almonds + Pistachios (chopped)
Method:
Add 1 tbsp. of ghee in a pan/kadhai. Add the pineapple pieces and begin sautéing.
Allow the pineapple to cook in its own juice in slow flame for 10-12 minutes. Sauté in between to avoid burning.
Now mash the pineapple pieces.
Add the sugar. After adding sugar, it becomes watery and mash the pineapple again if there are any pieces left.
When the halwa becomes thick, add condensed milk and mix.
Add the 1 tsp. of ghee and mix well.
After a very few minutes, the halwa leaves the sides of the pan and releases ghee.
Remove from heat.
Garnish with chopped almonds and pistachios.
Serve warm or cold.
Note:
It is better to add 1 tbsp. of condensed milk since it was too sweet (after adding 2 tbsp. of condensed milk).
Add sugar according to the sweetness of pineapples (I used canned pineapples).
There is no problem if there are pieces that aren't mashed left.
At the final stage, it should be moist and consistency should be thick.
After cooling, the halwa becomes thicker than earlier.
Don't add cardamom powder as it will ruin the balance of flavours especially, pineapple flavour.
I didn't add any food colour.
Ingredients:
Pineapple - 1 and a 1/2 cup (chopped)
Sugar - 1/2 cup
Condensed milk - 2 tbsp.
Ghee - 1 tbsp. + 1 tsp.
To garnish:
Almonds + Pistachios (chopped)
Method:
Add 1 tbsp. of ghee in a pan/kadhai. Add the pineapple pieces and begin sautéing.
Allow the pineapple to cook in its own juice in slow flame for 10-12 minutes. Sauté in between to avoid burning.
Now mash the pineapple pieces.
Add the sugar. After adding sugar, it becomes watery and mash the pineapple again if there are any pieces left.
When the halwa becomes thick, add condensed milk and mix.
Add the 1 tsp. of ghee and mix well.
After a very few minutes, the halwa leaves the sides of the pan and releases ghee.
Remove from heat.
Garnish with chopped almonds and pistachios.
Serve warm or cold.
Note:
It is better to add 1 tbsp. of condensed milk since it was too sweet (after adding 2 tbsp. of condensed milk).
Add sugar according to the sweetness of pineapples (I used canned pineapples).
There is no problem if there are pieces that aren't mashed left.
At the final stage, it should be moist and consistency should be thick.
After cooling, the halwa becomes thicker than earlier.
Don't add cardamom powder as it will ruin the balance of flavours especially, pineapple flavour.
I didn't add any food colour.
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