When I cooked this yesterday, I used more rava and less oil. It wasn’t any close to my liking. So I modified the recipe by adding a bit more fat and less rava. Hopefully it’s more to everyone’s liking now!
Portions: 5, serving size: 1/2c
- 1 ¾ c Fresh cubed pineapple chunks
- 1/2c Rava (semolina)
- 3Tbsp Vegetable oil
- 2Tbsp Ghee
- Pinch of Kesar (saffron)
- 2Tbsp Milk
- 5Tbsp Sugar or sugar substitute
- 1/2tsp Elaichi powder (cardamom)
- Soak kesar in milk and keep it aside.
- Puree 1 cup pineapple chunks. Mix puree and sugar well in a pan and cook for 4-5 minutes stirring occasionally. Keep it aside.
- In another pan, heat oil and ghee. To it, add rava and fry continuously till it turns golden brown.
- Boil 3-4 cups of water while rava is frying.
- While rava is turning golden brown, add cardamom powder, and few pineapple chunks and cook for 2-3 minutes. Keep few chunks of pineapple aside for garnishing.
- Add boiled water and kesar milk to the golden brown rava and keep stirring till rava cooks and moisture evaporates.
- Add sugar substitute to the cooked rava. Stir till sugar substitute melts completely.
- Now add cooked pineapple puree to the above cooked halwa and cook for 3-4 min till moisture evaporates.
- Turn off the heat and close the pan with a lid for few minutes.
- Garnish with fresh pineapple chunks while serving.
Nutrients per Serving
- Calories: 193 Kcal
- Protein: 2g
- Carbohydrates: 23g
- Fat: 11g
- Sodium: 38mg
- Calcium: 33mg
- Potassium: 45mg
- Fiber: 1g