pineapple halwa {semolina shira}


Flavourful pineapples incorporated into the evergreen sooji halwa. Delicious and easy to make !



serves 4-5 people 

1 cup semolina/ rava / sooji (1/2 cup fine + 1/2 cup coarse sooji)

6 tablespoons ghee / clarified butter 

2.5 cups boiling water

1/2 cup milk

1 tablespoon raisins 

10 cashews broken into tiny pieces

3 cloves 

1 teaspoon cardamom powder

1/2 teaspoon pineapple essence 

2 slices fresh pineapple, pureed


  • In a thick bottomed pan, dry roast the semolina just until it’s hot to touch.
  • this takes about 2-3 mins, remove it onto a plate.
  • In the same pan ,add 2 tablespoons ghee.
  • Allow it to heat up ,  add raisins, cashews & cloves.
  • The cashews should turn golden & the raisins start to swell up.
  • Add the semolina and roast in low flame for 4-5 minutes until it turns fragrant.
  • Now bring the gas to the lowest number setting, add boiling water slowly and stirring constantly.
  • Break any lumps and stir continuously.
  • Cook the rava for 4-5 mins , until well cooked.
  • Add, milk and sugar.
  • Sugar will release more water . Just keep stirring.
  • Now add , cardamom powder , puréed pineapples and essence.
  • Mix well until combined.
  • Close the pot with a lid and let the halwa simmer for additional 3-4 mins , to remove the raw smell of the pineapples.
  • Add 3-4 tablespoons of ghee and mix well.
  • At this stage the halwa should be a bit thin.
  • As the halwa cools down , it becomes thick .
  • At the time of serving , if the halwa is too think , add a little bit of water and heat it up for a minute or 2. 

Note – Adding more ghee will enhance the taste and texture. But yes it’s high in calories.

Try to remove the black spots on the pineapple, using it in the purée might result in the sheera to be bitter.

Also do not use the hard part in the middle of the pineapple.




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