Halwa is a classic Indian dessert made by slow-cooking a base of flour, semolina, vegetables, or fruit with ghee, sugar, and aromatic spices until it turns rich, glossy, and melt-in-the-mouth. This particular recipe of halwa is made from semolina and pineapple, resulting in a dessert that is fragrant, lightly tangy, and beautifully textured.

On a recent trip to India, I visited a restaurant that serves traditional Thali meals. Thali is a Hindi word that means “plate,” and a Thali meal consists of small servings of a variety of appetizers, entrees, sides, accompaniments, and desserts—all beautifully arranged on a single platter. One of the desserts in the Thali that I enjoyed very much was Pineapple Halwa. That was the first time I ever tried it, and I made a mental note to recreate it when I returned home.

There are many types of halwas (also spelled halva), each with its own unique ingredients and regional variations. This recipe is similar to Sooji Halwa, but with a few thoughtful differences. Omit the cardamom powder so the bright pineapple flavor can truly shine, and add a touch of saffron to gently enhance the fruit’s natural sweetness and aroma.

A couple of notes about this recipe: it scales up beautifully, so you can easily double the ingredients if serving a crowd. If you would like to make it vegan, substitute oil for ghee. This version uses less than half the amount of ghee typically added to restaurant-style halwa; however, you can increase the quantity if you prefer a richer, more indulgent dessert.