Pineapple Sooji Halwa Recipe – Saffron & Cashew Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Pineapple Sooji Halwa Recipe – Saffron & Cashew Indian Dessert

Introduction

Oh, halwa! Is there anything more comforting? This Pineapple Sooji Halwa is a little burst of sunshine in a bowl, and honestly, it’s become a bit of a family favorite. I first made this for a Diwali gathering, and it disappeared so quickly! The bright, tangy pineapple paired with the nutty semolina and fragrant saffron is just… magical. It’s easier to make than you might think, and I’m excited to share my version with you.

Why You’ll Love This Recipe

This Pineapple Sooji Halwa isn’t just delicious; it’s also wonderfully versatile. It’s quick enough for a weeknight dessert craving, yet special enough to impress guests. The combination of flavors and textures – the soft, sweet pineapple, the slightly crunchy cashews, and the smooth, aromatic halwa – is truly irresistible. Plus, it’s a great way to use up ripe pineapple!

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 1.5 cup Coarse Semolina (Sooji) – about 190g
• 1.25 cup Sugar – about 250g
• 1 cup Pineapple Pieces – about 150g
• ?? cup Pineapple Juice – about 240ml (see ingredient notes!)
• ?? teaspoon Cardamom Powder – about 1.5g
• 5-6 Saffron strands
• ?? cup Ghee (Clarified Butter) – about 225ml
• 10-12 Cashew Nuts, chopped
• 1 pinch Salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coarse Semolina (Sooji) – Types & Toasting

We’re using coarse semolina (also known as rava) for this halwa. It gives the best texture – a lovely, slightly grainy bite. You can find it at most Indian grocery stores, or online. Don’t confuse it with fine semolina! Toasting the sooji is crucial. It removes the raw smell and enhances the nutty flavor.

Pineapple – Fresh vs. Canned & Juice Extraction

Fresh pineapple is fantastic if you can get it! But canned pineapple works beautifully too – just make sure it’s packed in juice, not syrup. If using fresh, you’ll need to juice it. I usually blend a few chunks and strain it to get about a cup of juice.

Ghee – The Importance of Clarified Butter in Indian Desserts

Ghee is the heart and soul of many Indian desserts. It adds a richness and aroma that butter just can’t replicate. If you’re new to ghee, it’s clarified butter – meaning the milk solids have been removed. You can buy it pre-made, or make your own (it’s easier than you think!).

Saffron – Quality & Blooming Techniques

Saffron is expensive, but a little goes a long way. Look for good quality saffron strands – they’ll have a vibrant color and strong aroma. “Blooming” the saffron (soaking it in warm water) releases its color and flavor.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The flavor is so much more potent. If you have whole cardamom pods, crack them open and grind the seeds. Otherwise, good quality store-bought cardamom powder will do.

Cashew Nuts – Roasting for Enhanced Flavor

Roasting the cashews brings out their natural sweetness and adds a lovely crunch. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bloom the saffron. Soak the saffron strands in 1 tablespoon of warm water for about 5 minutes. This will give you a beautiful, fragrant saffron water.
2. Heat 1 teaspoon of ghee in a pan. Fry the chopped cashew nuts until they turn golden brown and fragrant. Remove them from the pan and set aside.
3. Add 1 tablespoon of ghee to the same pan. Sauté the pineapple pieces for 2-3 minutes, until they’re slightly softened. Set these aside too.
4. Now, for the semolina! Heat 2 tablespoons of ghee in the pan over low heat. Add the coarse semolina and roast it, stirring constantly, until it’s aromatic and lightly golden. This takes about 5-7 minutes. Be patient – don’t let it burn!
5. Separately, boil 4 cups of water. Once boiling, gradually add the boiling water to the roasted semolina, stirring continuously to prevent lumps from forming.
6. Cover the pan and cook for 3-4 minutes, allowing the semolina to absorb the water.
7. Uncover the pan and mix in the sugar, pineapple juice, and the sautéed pineapple pieces.
8. Cover again and cook for another 2-3 minutes, until the halwa thickens. If it seems too dry, sprinkle in a little more water.
9. Add the remaining ghee, the saffron water (with the strands!), cardamom powder, and a pinch of salt. Mix everything well.
10. Finally, fold in the roasted cashew nuts.
11. Serve hot in bowls or on traditional Indian serving dishes.

Expert Tips

• Stir, stir, stir! Constant stirring is key to preventing lumps.
• Low and slow: Roasting the semolina on low heat ensures it cooks evenly and doesn’t burn.
• Adjust the sweetness: Feel free to adjust the amount of sugar to your liking.

Variations

• My mom always adds a little bit of grated coconut – it’s delicious!
• For a richer flavor, try using full-fat milk instead of water.
• My friend loves adding a sprinkle of chopped pistachios for extra color and crunch.

Vegan Adaptation

You can easily 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 Considerations

This recipe is naturally gluten-free, as semolina is made from wheat, but it is not a gluten-free grain. If you need a gluten-free option, you can substitute the sooji with quinoa flakes or rice flakes.

Adjusting Spice Levels

If you’re not a fan of cardamom, you can reduce the amount or omit it altogether. A tiny pinch of nutmeg can also be a nice addition.

Festival Adaptations (e.g., Diwali, Holi)

This halwa is perfect for festivals! During Diwali, I like to serve it with other festive sweets. For Holi, the bright yellow color of the saffron and pineapple feels particularly appropriate.

Serving Suggestions

Serve this Pineapple Sooji Halwa warm, on its own, or with a scoop of vanilla ice cream. It’s also lovely with a sprinkle of chopped nuts.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of semolina to use for halwa?

Coarse semolina (sooji or rava) is best. It gives the halwa a lovely texture.

Can I use frozen pineapple for this recipe?

Yes, you can! Just make sure to thaw it completely and drain off any excess liquid before using.

How do I know when the semolina is roasted enough?

It should be fragrant and lightly golden brown. Taste a tiny bit – it shouldn’t taste raw.

What can I substitute for ghee?

You can use plant-based butter or coconut oil for a vegan version.

How can I make this halwa less sweet?

Reduce the amount of sugar. You can also add a squeeze of lemon juice to balance the sweetness.

Can this halwa be made ahead of time?

It’s best served fresh, but you can make it a day ahead and reheat it.

Is saffron essential for the flavor of this halwa?

While saffron adds a unique flavor and aroma, you can omit it if you don’t have it. The halwa will still be delicious!