BM #91 Week 2 Day 2 - 

Here is another sweet dish perfect for offering to the Lord. If pineapple is readily available this is a breeze. 

Since we all like semiya, this was received well at home.

Ingredients - 

Vermicelli / Semiya 3/4 cup (I used the roasted variety)
Crushed Pineapple with juice 1/2 cup
Almonds, Crushed 2 Tbsp
Sugar 3 Tbsp
Custard Powder 1 tsp
Cardamom Powder 1/4 tsp

Method Of Preparation -

Boil 3 cups of water and add the roasted semiya and boil until cooked through.

Strain and set aside.

In a heated non stick pan, add sugar and crushed pineapple with juice. Let it simmer until the syrup is sticky (about 5-6 minutes).

Add in the crushed almonds and the cooked semiya. Mix well so the semiya is coated with the syrup and pineapple. Let it simmer for a couple more minutes and remove from heat.

Garnish with roasted cashews and serve warm.


Preparation Time 
Posted by Harini R on Saturday, August 11, 2018


  1. Yet another guilt free sweet,looks fabulous.Must be a flavorful sweet.

  2. Priya Suresh Says:
  3. Havent tried semiya halwa with pineapple, am sure this halwa will definitely please my sweet tooth. Inviting and love that this halwa is vegan.

  4. I have tried using pineapple in rava kesari, but I am yet to try semiya version. This must be one absolutely flavourful sweet for sure..

  5. CookwithRenu Says:
  6. Wow semiya with pineapple interesting combo...sure you all must have enjoyed it thoroughly

  7. farah saleem Says:
  8. never tried making halwa with vermicelli........very innovative:)

  9. code2cook Says:
  10. So far I have used vermicelli in savory and sweet payasam. This is so innovative and a great way of using them. mouthwatering recipe share.

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