If you ask anyone to tell you their favourite fruit off the top of their head, they'll probably say pineapple. Pineapple is also one of the most famous flavours for anything sweet, be it candies, desserts, shakes, juices, etc. Even as a fruit juice, it is phenomenal, full of vitamins, minerals, electrolytes, and antioxidants. For such fruit to not have a very common Indian style recipe is a shame. So today, we'll talk about a not-so-famous Pineapple Sheera or Halwa in Mumbai street style!
Mumbai is famous for a lot of things, including its street food. But again, very rarely do people know about is the famous ice halwa. It is called ice halwa, not because it is a frozen treat, but because instead of being loose in consistency like a regular halwa, ice halwa is set in the fridge and cut into pieces like barfi. It is a variation of the basic sooji ka halwa, a treat made from semolina that can be prepared in a matter of minutes and is famous nationwide. Today we'll combine the two styles of making this delicious classic. So let's take a look at how to get this recipe going.
- Sooji or Rava (Semolina): For making a halwa, it is preferred to use the fine variety, but if you soak it long enough, even the coarse variety of sooji works.
- Ghee: Ghee or clarified butter is the heart of Indian recipes, especially the sweet ones. It is also one of the important flavours of a halwa.
- Pineapple: This tropical fruit is the hero of this dish. It is used in two ways for this recipe, in puree form for blending it in the dish's main body and cubes into pieces for those chunky bits.
- Sugar: Use the sugar of your choice. We are going to use regular white sugar for this dish.
- Saffron: On one hand, saffron adds a beautiful yellow colour to the pineapple, and on the other, it gives it this irresistible aroma.
- Assortment of Dry Fruits: No halwa recipe is complete with those bits of dry fruits in it. Use any combination of almonds, cashew nuts, pistachios, resins, and any other dry fruits of your choice.
Step 1: In a pan, add about 2 whole cups of ghee. Wait for it to melt, and then start roasting the semolina in it. Also, add the saffron with it. In a separate saucepan, add water and heat it.
Step 2: Roast the sooji till the ghee has combined with the sooji properly and turns a little golden brownish in colour. You will notice a nutty smell in the air. This will happen at about 7-8 minutes of roasting. The ghee will also start to ooze out.
Step 3: Add the pureed and chopped pineapple in this step. Mix and combine well till it turns thick inconsistency. After a few minutes of cooking, move on to the next step.
Step 4: This is where we use the water we have heated up in a separate saucepan. Be careful because it might sputter a little when you add it to the mix.
Step 5: After a while of cooking, the consistency of the mixture will get thick again because all the water will be soaked up by the semolina. When this happens, add 4 cups of sugar.
Step 6: After cooking the mix with sugar for a while, the consistency will get a little loose again. This happens because the sugar melts and liquefies within the mixture. Keeping the mix till it is a little thick again, and the ghee starts oozing out of the mix.
Step 7: For the final step, you must transfer the contents in a rectangular vessel, combine it with crushed and coarsely chopped dry fruits, level it with the vessel, and put it in the refrigerator.
Step 8: once it is set in a few hours, take it out, and cut it into rectangular pieces. Your Pineapple Ice Halwa is ready!
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