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.


BMLogo




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

6 comments

  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. Wow semiya with pineapple interesting combo...sure you all must have enjoyed it thoroughly

     
  6. never tried making halwa with vermicelli........very innovative:)

     
  7. Code2cook Says:
  8. 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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