Pineapple Halwa was once a Star Sweet at weddings and Festive Feasts. The fruity, tropical flavor, combined with the richness of mawa and ghee, creates a halwa that stands apart from the usual grain-based Halwas.
Then, an exotic fruit was a sign of celebration and hospitality. Today, I am bringing back the memories of grand old time gatherings and occasions.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | gms | fresh pineapple (peeled and grated or finely chopped) (or canned pineapple if fresh not available) |
| • | 50 | gms | mava |
| • | 50 | gms | pure ghee |
| • | 100 | gms | sponge cake (with tutti frutti), crumbled by hand |
| • | 2.5 | gms | cardamom powder --- |
| Sugar (to taste) | |||
| Almond chips | |||
| Chaloori (flaked dry coconut) | |||
| Pistachio slices | |||
Method / Instructions
- Cook the Pineapple: In a heavy-bottomed saucepan, add the grated or finely chopped pineapple. Sauté on medium-high heat, stirring continuously and steadily, until about 80% of the pineapple juice evaporates and the fruit becomes soft and cooked through.
- Add Ghee: Stir in the pure ghee and continue cooking for 2–3 Minutes, allowing the flavours to blend.
- Add the Mava: Add the mava and stir thoroughly until it is well incorporated and melts into the pineapple mixture.
- Sweeten: Add sugar to taste, balancing the sweetness with the natural tartness of the pineapple. Stir well.
- Add the Sponge Cake: Crumble the sponge cake by hand and gently fold it into the halva mixture, mixing evenly.
- Add Cardamom: Sprinkle in the cardamom powder and stir to combine, ensuring the fragrant spice is evenly distributed.
- Garnish and Serve: Garnish the halva with almond chips, chaloori, and pistachio slices. Serve hot or chilled as desired.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 238 Kcal |
| 💪 Protein | 3.2 g |
| 🌾 Carbohydrates | 28.5 g |
| 🥑 Total Fat | 12.8 g |
| 🧈 Saturated Fat | 7.4 g |
| 🌱 Dietary Fiber | 1.4 g |
| 🍬 Sugars | 21.6 g |
| 🧂 Sodium | 58 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef’s Note
Sautéing the fresh fruit until the moisture completely evaporates is critical to concentrate the sugars and build the halwa's body.
Folding crumbled sponge cake at the end introduces a unique texture and subtle cake-crumb mouthfeel that distinguishes this celebratory dish.
Tips & Tricks
• Ensure the pineapple is cooked down completely until it changes color before adding ghee, preventing a watery final texture.
• Use stale or slightly dry sponge cake so it holds its shape as small crumbs when folded into the warm mixture.
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