Semiya Pineapple Kesari Recipe
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
- 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)
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.
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.
Calories: 246kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 4mg | Potassium: 87mg | Sugar: 21g | Vitamin C: 13.1mg | Calcium: 4mg | Iron: 0.4mg