Quick and easy to make and very delicious.
INGREDIENTS
4 small pineapples diced and very very finely chopped
1/2 kg plain sponge cake
1/2 kg khoya (plain mawa)
2 tbsp each of rasins, almonds, cashews
3 tbsp pure ghee ( clarified butter)
2 cups sugar
A few strands of kesar (saffron) soaked in 1 tbsp warm milk.
A leaf of silver foil (edible)
Slithered almonds.
4 small pineapples diced and very very finely chopped
1/2 kg plain sponge cake
1/2 kg khoya (plain mawa)
2 tbsp each of rasins, almonds, cashews
3 tbsp pure ghee ( clarified butter)
2 cups sugar
A few strands of kesar (saffron) soaked in 1 tbsp warm milk.
A leaf of silver foil (edible)
Slithered almonds.
METHOD
In a heavy bottom pan heat ghee, fry all the dry fruits including rasins till golden. Remove,set aside.
In the same vessel add the pineapple and cook till a little dry. Add sugar and cook again.
When it gets a little dry, tip in the khoya and stir well.
When you see the ghee on the sides of the pan add crushed cake and fried dry fruits and saffron with the milk.
Simmer for 5 mins . Your pineapple halwa is ready.
Serve warm garnish with silver foil and slithered almonds.
In a heavy bottom pan heat ghee, fry all the dry fruits including rasins till golden. Remove,set aside.
In the same vessel add the pineapple and cook till a little dry. Add sugar and cook again.
When it gets a little dry, tip in the khoya and stir well.
When you see the ghee on the sides of the pan add crushed cake and fried dry fruits and saffron with the milk.
Simmer for 5 mins . Your pineapple halwa is ready.
Serve warm garnish with silver foil and slithered almonds.
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