Apple Pineapple Surprise

A delicious fusion dish – baked moong dal halwa base covered with fresh fruit roundels and baked again This is a Sanjeev Kapoor exclusive recipe.

New Update
Apple Pineapple Surprise

Main Ingredients Medium red apple, Medium pineapple
Cuisine Fusion
Course Desserts
Prep Time 21-25 minutes
Cook time 41-50 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Apple Pineapple Surprise

  • 1/2 Medium red apple
  • 1/2 Medium pineapple peeled
  • 1/2 Medium pear
  • 1/2 cup Tata Sampann Moong Dal
  • 3 tablespo to grease Ghee
  • 1/2 cup Sugar
  • 1/2 teaspoon Green cardamom powder
  • 3 tablespoons Castor sugar
  • 1/2 teaspoon Cinnamon powder
  • for glazing Sugar syrup
  • for garnish Fresh mint sprig


  1. Put Tata Sampann Moong Dal in a grinder jar and grind to a coarse powder.
  2. Heat ghee in a deep non-stick pan, add the moong dal powder, mix well and saute on medium heat, stirring continuously for 7-8 minutes or till it turns golden brown.
    Add 2 cups water, mix well, cover and cook for 5-7 minutes.
  3. Preheat the oven to 180˚C.
  4. Add sugar and green cardamom powder and mix well. Cook till the sugar is dissolved completely and the mixture gets a halwa consistency.
  5. Grease a loose bottom aluminium cake tin with ghee. Spread the moong dal mixture evenly in the tin, keep the tin in the preheated oven and bake for 15 minutes. Take it out of the oven and let it cool completely. Remove the moong dal from the baking tin and place it on a baking tray.
  6. Halve the apple into half horizontally and core it with a corer. Thinly slice them into roundels. Similarly, slice the pear. Thinly slice pineapple into roundels.
  7. Arrange the fruit roundels all over the moong dal base alternatively, each roundel overlapping the other slightly.
  8. Mix together castor sugar and cinnamon powder in a bowl and sprinkle this on top of the fruit roundels.
  9. Keep the tray in the oven and bake at 180˚C for 5-7 minutes. Take it out of the oven and brush sugar syrup on top.
  10. Keep it on a serving platter, garnish with mint sprig and serve.