Pineapple Halwa is by far the most juiciest and tastiest halwa out there. If you haven’t tried it yet, give this recipe a try!
Watch this Masala TV video to learn how to make Pineapple Halwa and Pumpkin chickpea stew Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 10 January 2020.
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Pineapple halwa
Ingredients
Semolina ½ cup
Sugar ¾ cup
Milk ½ cup
Water 1 ½ cups
Clarified butter ¼ cup
Pineapple crushed 1cup
cardamom powder ½ tsp
Yellow food color a drop
Nuts to garnish
Method
Heat water and milk in a pan. Heat ghee or butter in a pan. Once the ghee is hot, add semolina and roast on medium-low flame till it’s roasted and starts giving a nice aroma. Add hot water and milk to semolina while stirring continuously. Once the water and milk is absorbed, add the crushed pineapple and mix. Add sugar and mix. The mixture will again begin to loosen up when you add the sugar, keep stirring making sure there are no lumps.
Add food color and simmer on medium-low flame for 2 minutes. Add cardamom powder and switch off the flame. Garnish with nuts of your choice and serve warm.
Pumpkin chickpea stew:
Ingredients
White chickpeas soaked 1 cup
Pumpkin, cubed 2 cups
Carrot 1
Onion chopped 1
Garlic finely chopped 4 cloves
Ginger finely chopped 1 inch
Tomato puree 1cup
Cumin powder 1tsp
Coriander powder 1tsp
Cinnamon powder 1tsp
Red chili flakes 1tsp
Coriander leaves chopped 2 tbsp
Lemon for juice 1
Olive oil as required
Salt to taste
Black Raisins to garnish
Method :
Heat oil. Add onions, ginger and garlic and saute until the onions become translucent. Add in the carrot and pumpkin, sprinkle salt and a little water, cover and cook till the carrots and pumpkins are cooked until firm. Take care to ensure it does not become too mushy. Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes. Add the tomato puree and water and let cook. Lastly stir in the black raisins. Can be served with couscous.
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