Pineapple Halwa

How to Prepare

1. Heat 4 tablespoons of ghee in a heavy-bottomed pan over medium heat.
2. Add 2 cups of semolina (rava) and roast until it turns golden brown and aromatic, stirring continuously for about 5-7 minutes.
3. In a separate pan, heat 2 cups of pineapple puree with 4 cups of sugar and cook until the sugar dissolves completely.
4. Slowly add the pineapple-sugar mixture to the roasted semolina, stirring continuously to avoid lumps.
5. Add 2 cups of water and 1 cup of milk to the mixture and cook on low heat until the halwa thickens, about 10-15 minutes.
6. Add 1 teaspoon of cardamom powder and a pinch of saffron strands soaked in warm milk, and mix well.
7. Garnish with 1 cup of chopped cashews and raisins roasted in 2 tablespoons of ghee.
8. Serve warm.