How to make Pineapple and Red Pumpkin ka Halwa -
Pineapple, red pumpkin and semolina cooked with jiggery to make a delicious halwa.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Pineapple (पाइनेपल/अनानास), Red Pumpkin
Cuisine : Indian
Course : Desserts
For more recipes related to Pineapple and Red Pumpkin ka Halwa checkout Eggless Pineapple Mousse, Eggless Pineapple Mousse, Pineapple Upside Down Cake, Pineapple Aur Bread Ka Halwa . You can also find more Desserts recipes like Apple Doughnut Delight Chocolate Truffles Cream brulee Chocolate Truffle
Pineapple and Red Pumpkin ka Halwa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Pineapple and Red Pumpkin ka Halwa Recipe
Pineapple peeled 1 medium
Red Pumpkin grated 2 cups
Semolina (suji) 1/4 cup
Jaggery (gur) grated 1 cup
Dried ginger powder (soonth) 1/2 teaspoon
Green cardamom powder 1/2 teaspoon
Ghee 3 tablespoons
Fennel seeds (saunf) 1 teaspoon
Cashewnuts chopped 1 tablespoon
Khoya/mawa grated 1 cup
Method
Step 1
Roughly chop the pineapple and blend into a purée. Heat approximately 2-3 cups of water in a non-stick pan.
Step 2
Add jaggery and pineapple purée and mix and cook till the jaggery dissolves. Add dried ginger powder and green cardamom powder and mix well.
Step 3
Heat ghee in another non-stick pan, add fennel seeds and sauté till fragrant. Add semolina and sauté till light brown.
Step 4
Add red pumpkin and saute for 10-15 minutes. Add cashewnuts and almonds and sauté for 1-2 minutes.
Step 5
Add the jaggery-pineapple water and mix well. Cook further for 5-6 minutes. Add mawa and mix well. Cook for 1-2 minutes. Transfer into a serving bowl and serve.
Nutrition Info
Calories : 2245 Kcal
Carbohydrates : 285.1 gm
Protein : 50.8 gm
Fat : 99.9 gm
Other : Zinc- 2.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.