Pineapple Halwa

Instructions

1. Prepare the pineapple
   Peel the pineapple, remove the core, and grate it finely. Place the grated pineapple in a heavy-bottomed pan and cook on medium heat until most of the liquid evaporates, about 10 minutes. Stir occasionally to prevent sticking.
2. Toast the semolina
   In a separate large, heavy-bottomed pan, heat ½ cup of ghee. Add semolina and roast on low-medium heat until it turns light golden brown and releases a nutty aroma, about 5-7 minutes. Stir continuously to ensure even roasting.
3. Combine main ingredients
   Add the cooked pineapple to the roasted semolina. Mix well and continue to cook for 2-3 minutes. Pour in 1 cup of water, mix thoroughly, and cook until the water is absorbed, about 3-4 minutes.
4. Add sugar and flavorings
   Add sugar, remaining ghee, cardamom powder, and saffron milk to the mixture. Stir continuously on low heat until the sugar dissolves completely and the halwa starts to leave the sides of the pan, about 5-7 minutes.
5. Add nuts and garnish
   Add half of the chopped nuts and all the raisins to the halwa. Mix well and cook for another 2 minutes. The halwa should have a smooth, thick consistency that pulls away from the sides of the pan.
6. Serve the halwa
   Transfer the halwa to a serving dish. Garnish with the remaining chopped nuts and coconut flakes if using. Serve warm or at room temperature.