Pineapple Halwa | Indian Dessert | Pineapple Dessert - A Deliciously Rich and Nutty Dessert
Seeraga Samba rice is often referred to as "Jeera Samba" rice in English. The name "Jeera" or "Seeraga" refers to cumin seeds, as the rice grains resemble the small, fragrant cumin seeds. While there isn't a direct English name for this specific variety of rice, it is usually described as "Jeera Samba rice" or "Cumin Seed rice" due to its appearance and aroma.
Pineapple Halwa is a delectable dessert that combines the tangy sweetness of pineapple with the richness of Seeraga Samba rice. This unique halwa is cooked to perfection in a pressure cooker, making it a convenient yet luxurious treat.
Pineapple Halwa | Indian Dessert | Pineapple Dessert - A Deliciously Rich and Nutty Dessert
Seeraga Samba rice is often referred to as "Jeera Samba" rice in English. The name "Jeera" or "Seeraga" refers to cumin seeds, as the rice grains resemble the small, fragrant cumin seeds. While there isn't a direct English name for this specific variety of rice, it is usually described as "Jeera Samba rice" or "Cumin Seed rice" due to its appearance and aroma.
Pineapple Halwa is a delectable dessert that combines the tangy sweetness of pineapple with the richness of Seeraga Samba rice. This unique halwa is cooked to perfection in a pressure cooker, making it a convenient yet luxurious treat.
Open in Cookpad AppSteps
- 1
In Pressure cooker, Soak Seeraga Samba rice in 2 cups of water.
- 2
Add Chopped Pineapple, then Cover and pressure cook for 4 whistles on medium flame.
- 3
Meanwhile, heat 1 tsp of ghee in a heavy bottom pan & fry the crushed cashew nuts, Almonds, pistachios pieces until they turn slightly brownish.
- 4
Keep aside for garnishing.
- 5
When the pressure settles down on its own, open the lid & mash it with a spoon.
- 6
In the same pan add water...Melt sugar (2 cups) in a pan till it's all done.
- 7
Add Keasri Powder (its optional) stir continuously.
Note:
Kesari powder is commonly referred to as saffron powder in English. It is made from saffron threads, which are derived from the stigmas of the saffron crocus flower. This powder is used to add a vibrant yellow-orange color and a rich, distinctive flavor to various dishes, especially in Indian cuisine.
- 8
Now, add pressure cooked mixture into this.
- 9
Stir continuously without any lumps.
- 10
Now, add Sara Paruppu (Almondette Seeds).
- 11
Cook till it come into this consistency.
- 12
Finally Garnish with Raisins, cucumber seeds, fried Cashews, Almonds (badams), pista.
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