Various Halwa Recipes:> Habshi Halwa | Shahi Atte Ka halwa | Bombay Ice and Golden Halwa | Masoor Daal Halwa | Saffron Milk halwa
In some part of North India and Pakistan, many people follow this tradition religiously. Mostly on a Sunday morning, for comfort and filling breakfasts, people love to devour Halwa ( mainly suji ka halwa-semolina Pudding), Potato and Chickpea Curry and Poori. Most of the time, women of the house would prepare this delicious meal in the morning, but I've seen hundreds of people queuing up outside the roadside stalls or restaurants where they serve you this meal. Rich and sweet Halwa, Spicy and tangy Potato and Chickpea Curry with soft and pillowy Poori is one killer combination you must try once in a lifetime, a serious blast of yumminess in one meal!
In my family, there will be always four yes's for this combination. Past many years I have made amendments in this combination, instead of Coconut halwa, I prepare Badam halwa and sometimes pan-fried Paratha replaces the deep-fried poori.
Suji or Badam halwa is mainly prepared with dairy products. This time Badam halwa is prepared with a little twist, ghee and milk were out, coconut milk and oil were thrown in and for a change, pineapple has been added to compliment the coconut, allowing tropical flavours to shine through. Instead of Poori, we made Layered Coconut Doodh-Milk paratha.
Various Coconut Recipes-> Mawa Kesar Topra Paak | Saffron and Coconut Ladoo | Rose Coconut barfi-fudge |
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ALMOND, COCONUT AND PINEAPPLE HALWA
Ingredients
- 1 cup ground almond
- 2 tablespoon semolina
- 2 tablespoon coconut oil
- 1 cup coconut Milk
- ¼ cup Palm Sugar or coconut sugar
- ½ cup pineapple pieces
- Pinch cardamom powder
- 4-5 saffron threads
- 1 tbsp. pistachio slivers
Instructions
- Gently heat the coconut milk in a pan.
- Do not boil.
- Crush the pineapple pieces in a blender but do not make a complete puree.
- In a heavy bottom pan or kadai heat coconut oil and slow roast semolina for a couple of minutes.
- Add ground almonds and roast for 4-5 minutes.
- Keep stirring and don't let it burn the mixture.
- Keep the heat on low.
- Once you have a light pink roasted almond mixture, gently and slowly add warm coconut milk.
- Keep stirring the mixture for a while or until it gets thicker.
- Once the mixture is thicker, add saffron and sugar, keep mixing.
- Keep stirring the mixture till halwa comes together as a single mass and fat leaving the pan.
- Now add cardamom powder and crushed pineapple.
- Combine everything and let the halwa cook for a couple of minutes.
- Turn off the heat and serve hot in a serving bowl.
- Garnish it with pistachio slivers and enjoy on its own or devour with Poori and chickpea curry for a satisfying meal.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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