Pineapple Sooji Halwa Recipe – Easy Indian Dessert with Saffron & Nuts

Last Updated on 2 months by Neha Deshmukh

Pineapple Sooji Halwa Recipe – Easy Indian Dessert with Saffron & Nuts

Introduction

Oh, halwa! Is there anything more comforting? This Pineapple Sooji Halwa is a little slice of sunshine in a bowl, and honestly, it’s become a bit of a family favorite. I first made this when I was craving something sweet and fruity, and wanted to put a twist on the classic sooji halwa. The pineapple adds such a lovely tanginess that balances the sweetness perfectly. It’s easier to make than you might think, and the aroma of saffron and ghee filling the kitchen is just heavenly. Let’s get cooking!

Why You’ll Love This Recipe

This Pineapple Sooji Halwa is a delightful treat for so many reasons! It’s relatively quick to make – perfect for a weeknight dessert or a festive occasion. The combination of textures – the slightly grainy sooji, the soft pineapple, and the crunchy nuts – is just chef’s kiss. Plus, the saffron adds a beautiful color and a subtle, luxurious flavor. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this delicious halwa:

• 1 cup fine sooji (semolina)
• ½ cup wheat flour (atta)
• 2 tablespoons besan (gram flour)
• ½ cup ghee (clarified butter) – approximately 115g
• 3 to 4 cups fresh pineapple, diced (about 500-600g)
• 1 cup sugar (approximately 200g)
• 3 cups water (720ml)
• 1 pinch saffron (kesar)
• 1 tablespoon sliced almonds (approximately 10g)
• 1 tablespoon sliced pistachios (approximately 10g)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Sooji: Types and Toasting Tips

I prefer fine sooji for this halwa – it gives a lovely, smooth texture. You can find it labeled as “rava” in some stores. Toasting the sooji is crucial. It removes the raw smell and brings out a nutty flavor. Don’t skip this step!

Wheat Flour: Choosing the Right Kind

Any all-purpose wheat flour (atta) will work well here. It adds a nice binding quality to the halwa.

Besan: The Role of Gram Flour in Halwa

Besan adds a subtle earthy flavor and helps create a lovely crumbly texture. It also helps bind everything together.

Ghee: Traditional vs. Alternatives

Ghee is traditional and adds an unmatched richness. But if you don’t have it, you can use unsalted butter, though the flavor won’t be quite the same. (About the same quantity – 115g)

Pineapple: Fresh vs. Canned & Regional Varieties

Fresh pineapple is best, hands down! Look for a ripe pineapple that smells sweet and fragrant. If you absolutely must use canned, drain it well and reduce the sugar slightly. I love using the Kew pineapple variety for its sweetness, but any sweet variety will do.

Saffron: Quality and Blooming Techniques

A little saffron goes a long way! Use good quality saffron for the best color and flavor. To bloom it, soak a few strands in 2 tablespoons of warm milk for about 15-20 minutes before adding it to the halwa. This releases its color and aroma.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the ghee in a non-stick pan over medium-low heat.
2. Add the sooji, wheat flour, and besan to the pan.
3. Roast the flour mixture for 5-7 minutes, stirring constantly, until it turns golden brown and smells wonderfully aromatic. Be patient – you don’t want to burn it!
4. While the flour is roasting, let’s make the pineapple syrup. In a separate pot, combine the diced pineapple, sugar, and water.
5. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the pineapple is tender and the syrup has thickened slightly.
6. Now, carefully pour the hot pineapple syrup into the roasted flour mixture. Be careful, it will splatter! Stir well to combine everything.
7. Add the bloomed saffron (with the milk) to the halwa.
8. Cover the pan and cook on low heat for 2-3 minutes.
9. Turn off the heat and let the halwa rest, covered, for another 5 minutes. This allows the flavors to meld together beautifully.
10. Garnish with sliced almonds and pistachios. Serve warm or at room temperature.

Expert Tips

• Stirring is key: Constant stirring prevents the halwa from sticking and ensures even cooking.
• Low and slow: Roasting the flour on low heat prevents burning and develops a richer flavor.
• Don’t overcrowd the pan: Use a large enough pan so the flour roasts evenly.

Variations

• Cardamom Kiss: My friend Priya loves adding a pinch of cardamom powder along with the saffron for an extra layer of fragrance.
• Coconut Delight: My mom always adds a tablespoon of grated coconut for a tropical twist.
• Nutty Goodness: Feel free to add other nuts like cashews or walnuts.

Vegan Adaptation

To make this halwa vegan, simply substitute the ghee with a plant-based butter or coconut oil. The flavor will be slightly different, but still delicious!

Gluten-Free Adaptation

To make this gluten-free, simply omit the wheat flour. You can increase the amount of sooji slightly to compensate.

Adjusting Sweetness Level

If you prefer a less sweet halwa, reduce the amount of sugar to ¾ cup. You can always add a little more if needed.

Festival Adaptations (Makar Sankranti, Diwali)

This halwa is perfect for festivals! It’s a traditional Makar Sankranti treat, and also a popular choice for Diwali celebrations.

Serving Suggestions

Serve this Pineapple Sooji Halwa warm with a dollop of yogurt or a scoop of vanilla ice cream. It’s also delicious on its own with a cup of chai!

Storage Instructions

Store leftover halwa in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is the best type of pineapple to use for this halwa?

Fresh pineapple is best! Look for a ripe, sweet pineapple. Kew pineapple is a great choice.

Can I make this halwa ahead of time?

You can make the pineapple syrup ahead of time and store it in the refrigerator. But it’s best to assemble and cook the halwa just before serving.

How can I prevent the halwa from sticking to the pan?

Use a good quality non-stick pan and stir constantly while roasting the flour and cooking the halwa.

What if I don’t have ghee? Can I use oil?

You can use unsalted butter or a neutral-flavored oil like vegetable oil, but the flavor won’t be as rich as with ghee.

Can I add other fruits to this halwa?

Absolutely! Mango, apples, or bananas would all be delicious additions.