Pineapple Halwa
Ingredients:
3 tbsp butter/ghee
1 tbsp chopped pistachios and almonds (optional)
1 cup semolina (suji)
1 cup diced pineapple
1 cup sugar
4 cups water
a few drops of yellow food coloring mixed with 1 tbsp of water (optional)
1/2 tsp ground cardamom
Instructions:
To a nonstick pan, on low heat, add 1 tbsp of butter/ghee and chopped nuts. Saute the nuts for 1-2 minutes, then remove from the heat and heat aside.
To the butter/ghee left over in the pan, add the semolina. Toast the semolina for about 5 minutes or until it is slightly browner in color and aromatic. Make sure to move it around the pan constantly so that it does not burn in any one area. Then remove from the heat and set aside.
Now add 1 tbsp of butter and the pineapple to your pan. Cook the pineapple on medium heat for about 1-2 minutes. Then add 1/4 cup sugar and 4 cups water. Mix well and bring to a boil. Let it boil for 2-3 minutes until the pineapple has softened.
Turn the heat to medium, then whisk in the toasted semolina. Stir constantly so that no lumps are formed. The semolina will quickly absorb the water and the entire mixture will thicken.
Add the remaining sugar, food coloring (optional), and cardamom. Mix well (the mixture will thin out slightly once the sugar has melted). Cook on medium heat for 1-2 minutes, then add 1 tbsp of butter and the roasted nuts.
Lower the heat to low, cover the pan, and let it cook for another 5-10 minutes.
Garnish with more chopped nuts and serve warm or chilled.