Pineapple Halwa- Kerala Sweet

Pineapple Halwa

Today's recipe is a rustic confectionery, a chewy dessert treat that everyone loves. But this halwa is unique. There is something very appealing and delightful about fruit halwa. I am not talking about dry fruit halwa, but the ones made with fruit purees, like pineapple, tender coconut, jack fruit, plantain, passion fruit, etc. They are decadent and delicious and are perfect for any occasion. This pineapple halwa recipe was adapted, from the Kozhikodan style fruit halwa recipe. I love traveling and exploring local food habits and regional variations. The SM street in Kozhikode, also known as Mittayi Theruvu, is a treasure trove for all foodies, with a sweet tooth. You can find innumerable varieties of halwa in various hues and flavors.

If you love the pleasant smell of pineapples, here is a mouthwatering dessert. It is so tasty and addictive, buttery with a chewy gel-like texture that you can never stop eating. You can use pureed pineapple or pineapple juice to make this recipe. Also, add a few pieces of caramelized pineapple bits, along with nuts and toasted coconut. It adds a delightful surprise and crunch to the halwa. Kozhikode halwa has a native touch to it with the addition of coconut oil along with ghee. You can adapt the recipe according to your taste preference.

To attain the glossy chewy halwa effect, it needs hours of stirring. When making halwa, there is a time-honored cooking technique, and halwa making is time-consuming. But the best part of this halwa is that it can be prepared, in under 30 minutes. This halwa is made from pineapple juice and cornflour, which thickens and comes together quickly. For a more traditional halwa use, maida (preferably fermented) or rice flour. Get your ingredients together and try this recipe. You will surely love it!

Pineapple Halwa Recipe

Ingredients
Pineapple juice -3 cups
Chopped Pineapple- 1/4 cup
Sugar- 2 cup
Water- 1 cup
Corn flour- 1/2 cup
Ghee- 3 tsp
Coconut oil- 3 tbs
Cardamon powder- 1/2 tsp
Cashew nuts- 8-10
Pistachios- 7-8
Sliced coconut toasted- 1 tbs
Yellow food color- 2 drops(optional)

Chop pineapple or make a puree. You can add as a puree or strain it to get the juice.
Heat ghee in a heavy pan and toast sliced coconut till golden brown and set aside. Fry raisins and cashews till golden brown and keep aside. Add chopped pineapples and saute in medium flame till it caramelizes. You can add on tsp of sugar to the pineapple to help to caramelize the pineapple.
In the same pan, add sugar and one cup of water. Bring this to a boil and allow the sugar to dissolve. Take 1/2 cup of fruit juice and add to the cornflour and make a lump-free batter. Add the fruit juice and the corn starch mix into the sugar syrup and whisk quickly till it all comes together. Continue stirring to avoid lumps. Let this mixture boil and thicken. When large bubbles begin to appear, add cardamom powder, stir it well and add caramelized pineapple, and half the nuts, and toasted coconut pieces. Add the ghee and coconut oil and continue stirring till the mixture leaves the edges of the pan and comes together like a ball. At this stage, you can see the ghee separating. Grease plate with ghee and transfer the contents spread evenly. Garnish with fried cashews and allow to set and cool.