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
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: Indian Sweets, Pineapple Desserts, Semiya Recipes
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.