• Skip to main content
  • Skip to primary sidebar

Blend with Spices logo

  • Home
  • Recipe Index
  • Eggless Baking
  • Curries
  • Sweets
  • Breakfast
  • Snacks
  • Chutney
  • Festival Recipes
    • Diwali Sweets Recipes
    • Ganesh Chaturthi Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Festival Recipes
  • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » sweets » Semiya Pineapple Kesari Recipe – Vermicelli Pineapple Halwa Recipe – Ugadi Recipes

    Last Updated: July 17, 2020 | First Published on: March 6, 2018 by Hari Chandana Ponnaluri

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

    38 shares
    Jump to Recipe - Print Recipe

    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 Video below:

    Semiya Pineapple Kesari Recipe

    Hari Chandana Ponnaluri
    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
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Indian
    Servings 3
    Calories 246 kcal

    Ingredients
      

    • ½ cup Vermicelli / Semiya
    • ½ cup Pineapple, finely chopped
    • ¼ cup Sugar
    • 2 tbsp Ghee (clarified butter)
    • ¾ cup Water
    • 10 Cashew Nuts
    • 10 Golden Raisins
    • A Big Pinch of Saffron
    • ½ tsp Cardamom Powder (optional)
    Prevent your screen from going dark

    Instructions
     

    • Soak saffron in 2 tablespoons of warm water and keep it aside.
    • 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.
    • In the same ghee, add the vermicelli and roast over a low flame until golden color. Remove from the pan and set aside.
    • In the same pan, add the chopped pineapple and water. Bring water to a rolling boil. 
    • Add the roasted vermicelli and combine.
    • Cover and cook over a low flame for about 6-7 minutes or until the vermicelli is cooked. 
    • Give it a stir and add the sugar and soaked saffron water. Mix until well combined.
    • Let it cook for 5 minutes or until the halwa is thick. 
    • Add the roasted nuts and cardamom powder and combine.
    • Turn off the flame and serve. 

    Video

    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 ¼th 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.  

    Nutrition

    Calories: 246kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 6gCholesterol: 25mgSodium: 4mgPotassium: 87mgSugar: 21gVitamin C: 13.1mgCalcium: 4mgIron: 0.4mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    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.

     

    38 shares

    Filed Under: 30 Minutes Recipes, Bachelor Recipes, Festival Recipes, sweets, Video Recipes Tagged With: halwa, vermicelli

    Reader Interactions

    Comments

    1. Nandini says

      March 07, 2018 at 7:47 am

      5 stars
      Very Innovative and looks sooooo delicious. 🙂

      Reply
      • Hari Chandana Ponnaluri says

        March 07, 2018 at 2:46 pm

        Thank you so much! 🙂

        Reply
    2. Rafeeda - The Big Sweet Tooth says

      March 08, 2018 at 12:47 pm

      The pineapple semiya kesari sounds really delicious and something I would really like!

      Reply
      • Hari Chandana Ponnaluri says

        March 08, 2018 at 4:09 pm

        Thank you so much! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

    Join 270K+ Followers!

    Search for Recipes

    Recent Recipes

    Footer

    About

    • Privacy Policy

    Don’t Miss A Recipe!

    Subscribe to our mailing list

    Contact

    • Contact

    Copyright © 2020 Blend with Spices