How to make Pineapple and Red Pumpkin ka Halwa - Pineapple, red pumpkin and semolina cooked with jiggery to make a delicious halwa.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Pineapple (पाइनेपल/अनानास), Red Pumpkin

Cuisine : Indian

Course : Desserts

Pineapple and Red Pumpkin ka Halwa Recipe Card

Pineapple and Red Pumpkin ka Halwa

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Pineapple and Red Pumpkin ka Halwa checkout Eggless Pineapple Mousse, Eggless Pineapple Mousse, Pineapple Upside Down Cake, Pineapple Aur Bread Ka Halwa . You can also find more Desserts recipes like Sticky Toffee Pudding, Banana Kheer, Instant Banana Pudding, Greek Honey Cake.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Pineapple and Red Pumpkin ka Halwa Recipe

  • Pineapple peeled 1 medium

  • Red Pumpkin grated 2 cups

  • Semolina (suji) 1/4 cup

  • Jaggery (gur) grated 1 cup

  • Dried ginger powder (soonth) 1/2 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Ghee 3 tablespoons

  • Fennel seeds (saunf) 1 teaspoon

  • Cashewnuts chopped 1 tablespoon

  • Khoya/mawa grated 1 cup


Step 1

Roughly chop the pineapple and blend into a purée. Heat approximately 2-3 cups of water in a non-stick pan.

Step 2

Add jaggery and pineapple purée and mix and cook till the jaggery dissolves. Add dried ginger powder and green cardamom powder and mix well.

Step 3

Heat ghee in another non-stick pan, add fennel seeds and sauté till fragrant. Add semolina and sauté till light brown.

Step 4

Add red pumpkin and saute for 10-15 minutes. Add cashewnuts and almonds and sauté for 1-2 minutes.

Step 5

Add the jaggery-pineapple water and mix well. Cook further for 5-6 minutes. Add mawa and mix well. Cook for 1-2 minutes. Transfer into a serving bowl and serve.