Ingredients
1/4
12 pieces Pistachios
Preparations
Cut pineapple into small cubes and in a grinder, grind it into a thick paste.
Grate coconut and keep it aside.
Heat ghee in kadai on medium flame. Add
cashew nuts to it and toast it well until brown. Once done, take it out
on a kitchen towel.
Now, add raisins to the same kadai and
saute it well until aromatic.
Once done, take it out on another kitchen
towel and keep it aside.
Now, add the singhada flour in the kadai and stir fry it well.
Once it starts to change color, add the
ground pineapple and stir it continuously till it leaves the edges of
the kadai.
In other pan, add 1 cup of water and
sugar. Cook it till the sugar dissolves completely, stir occasionally to
ensure the sugar doesn't stick to the pan.
Now, add khoya and grated coconut to the
pineapple flour mixture and mix it well, keep stirring till well
combined.
Now, add the prepared sugar liquid to the pineapple mixture. Stir it well.
Add green cardamom powder to it and mix.
Cook it till it starts to thicken. Once
done, add fried cashew nuts, raisins and pistas. Cook it for around 1-2
minutes.
Your pineapple halwa is ready, serve it hot.
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