Semiya Pineapple Kesari Recipe – Vermicelli Pineapple Halwa Recipe – Ugadi Recipes

Semiya Pineapple Kesari Recipe – Indian Style Dessert made with vermicelli, pineapple, saffron and nuts.

We usually make Semiya Kesari and Pineapple Kesari, but I have created a new recipe combining those two flavors. This recipe is very quick to make and needs less ghee / clarified butter. I have used saffron to make this halwa more flavorful and colorful.

Few More Halwa Recipes:

1. Orange Kesari
2. Shakarkandi Halwa
3. Paal Rava Kesari
4. Pumpkin Halwa
5. Besan Ka Halwa

Vermicelli Pineapple Halwa Recipe:

5 from 1 vote

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Semiya Pineapple Kesari Recipe

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

How to Make Semiya Pineapple Halwa Recipe with step by step photos and full video. An Indian style dessert made with vermicelli, pineapple, saffron and nuts

Course: Dessert

Cuisine: Indian

Servings: 3

Author: Hari Chandana Ponnaluri

Ingredients

• 1/2 cup Vermicelli / Semiya
• 1/2 cup Pineapple, finely chopped
• 1/4 cup Sugar
• 2 tbsp Ghee (clarified butter)
• 3/4 cup Water
• 10 Cashew Nuts
• 10 Golden Raisins
• A Big Pinch of Saffron
• 1/2 tsp Cardamom Powder (optional)

Instructions

1. Soak saffron in 2 tablespoons of warm water and keep it aside.

2. Heat ghee in a pan and fry the cashews until golden color. Then add the raisins and fry until plumps up. Take them out of the pan and set aside.

3. In the same ghee, add the vermicelli and roast over a low flame until golden color. Remove from the pan and set aside.

4. In the same pan, add the chopped pineapple and water. Bring water to a rolling boil. 

5. Add the roasted vermicelli and combine.

6. Cover and cook over a low flame for about 6-7 minutes or until the vermicelli is cooked. 

7. Give it a stir and add the sugar and soaked saffron water. Mix until well combined.

8. Let it cook for 5 minutes or until the halwa is thick. 

9. Add the roasted nuts and cardamom powder and combine.

10. Turn off the flame and serve. 

Recipe Notes

Make sure you cook the vermicelli or semiya well. If the vermicelli is not fully cooked before adding the sugar, the texture of the halwa will be chewy.

This is a semi-dry halwa. Use another 1/4th cup of water if want it to be little loose. 

Saffron will give the nice flavor and color to the halwa. You can skip if you don't want.  

How to Make Semiya Pineapple Halwa Recipe Video:

Semiya Pineapple Kesari Recipe with Step by Step Photos:

• Soak a big pinch of saffron in 2 tablespoons of warm water and keep it aside.

• Heat two tablespoons of ghee in a pan. Add and fry the cashew nuts until light golden color.

• When the cashews are light golden color, add the raisins and fry until plumps up. Take them out of the pan and set aside.

• In the same ghee, add the vermicelli and roast over a low flame.

• Fry continuously to roast them evenly. When the vermicelli is golden color, transfer them to a plate and set aside.

• In the same pan, add the finely chopped pineapple and water.

• Bring the water to a rolling boil over the medium flame.

• Wait for the water to boil thoroughly before adding the roasted vermicelli to make the halwa soft.

• Reduce the flame to low and add the roasted vermicelli to the boiling water.

• Cover the pan with a lid and cook over a low flame for about 6-7 minutes or until the vermicelli is fully cooked.

• When the vermicelli is cooked, give it a quick stir and add the vermicelli and soaked saffron water. Make sure you cook the vermicelli or semiya well before adding sugar. If the vermicelli is not fully cooked before adding the sugar, the texture of the halwa will be chewy.

• Mix everything until well combined. Let it cook for about 5 minutes or until the halwa is thick.

• When the halwa is thick, add the roasted nuts and cardamom powder(if using) and mix well.
• Turn off the flame and serve.