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> > I came up with this recipe ,when looking for another fresh veggie-fruits recipe for the meetup organized by my dear friend Anita Mokashi. I searched a few recipes and made my own out of them. I used fresh pineapple,ricotta cheese ,semolina ,clarified butter,dry-fruits for making this rich tangy halwa. But you may use tinned pineapple too. It is a super easy and quick recipe for something delicious and healthy option.
> If you are using a fresh pineapple , then for picking a ripe one,smell it and look for the yellow colour on its base. The ripe one will have the nice aroma .It should not be too soft or pulpy and should not be too hard .
> So without wasting further time,lets jump to the recipe.

Ingredients:
1. Pineapple chopped in small pieces – 1 whole
2. Ricotta cheese (low fat) – 16 oz.(you may use full fat with vitamin D too)
3. Clarified butter (ghee) – 1 cup
4. Sugar – 2 cups
5. Semolina (sooji) – 2 Cups
6. Cashewnuts (kaju) – 15-20
7. Raisins (kishmish) – 15-20
8. Pistachios (pista) – 10-15
9. Saffron strands (kesar)- 15-20
10. Cardamom powder(ELaichi) – 2 Tsp
11. Yellow food color – 1 Tsp(optional)
Method:
1. Take a wok and heat it. Pour 2 Tbsp ghee in it and now add the cashews and raisins.Fry them till the raisins swell up and the cashews turn slightly golden in color.

1. Now add more ghee and sooji in it. Roast it on medium heat and let it change color.
   

2. Finally keep the roasted sooji aside.Take another pan and add 1 Tbsp ghee ,ricotta cheese in it.
   

3. In the meanwhile add the chopped pineapple in a mixer and crush them to get a paste. Before starting with this recipe peel the pineapple and cut it into small pieces. Alternatively, you may add the small chopped pineapple pieces too to the ricotta cheese.
   

4. Another way is to boil the chopped pineapple pieces in water in a pan,and then adding the boiled pineapple to the sooji slowly and cautiously.

5. I, on the other hand, pour the crushed pineapple once the ricotta cheese melted in the pan.
   

6. Stir the mixture well,and add the saffron strands,food color,cardamom and sooji. Continue stirring.
   

7. After about 2-3 mins add the sugar and stir it well for another 5 mins.
   

8. Let the whole mixture cook on low heat for about 10-15 mins. It will slowly leave the sides and form a solid lump in the pan.
   

9. This is the time to turn off the heat and prepare the trays. I took 2 thalis (trays) and grease them with non-stick cooking spray.
   

10. Now take a spatula and put the heated lumpy mixture in the trays and set them well.Press the mix with a spatula to give a smooth top texture.
    

11. I garnished one tray with sliced pistachios and the other with cashews-raisins.
    

12. Let it cool to the room temperature. It will take approximately 30 mins to set and cool.
    

13. Refrigerate it for 4-5 hrs,then cut with a hot knife(place knife in hot water for 2 mins) into your favourite design or shapes.
    

P.S.: Since this is a fruit -dish ,it tastes best only when served fresh. As the time passes it deteriorates in taste and color.

Enjoy and share your experience with me.