2 cup shredded carrot ( befor you shredded wash them )
1 1/2 cup fresh cut pineapple ( you can use from can one to )
4 cup none dairy milk of your choice
2 tablespoon none dairy butter,or corn or canola oil,or any
1 teaspoon cardamoms powder
10 strings saffron
1/4 cup pumpkin seed ( you allow to eat almond then use 1/4 cup slices almond)
1 1/2 cup sugar ( or to your taste)
1: Crush pineapple in blander and keep side, and add one tablespoon milk from what you have in saffron and keep side. Take none stick or heavy pan, and put pan on stove medium low heat, add none dairy butter in let melt,then add shredded carrot in and let cook 5 minutes,or until they get little soft .keep and stir so won’t get burn or stick to pan.
2: Now carrots is done, add all your milk in mix well keep and stir until it starts getting thick, add sugar in and mix well ,add crush pineapple in mix well and let cook about 30 minutes. Make sure you keep and stir, and make sure it won’t get burn or stick to pan. if (burn you not going to like that smell) when it all most ready and get thick and nice then add cardamom powder and saffron milk and pumpkins seed( keep some pumpkin seeds for garnish) and let cook 3or4 more minutes.
3: When it ready it will start coming of from pan and won’t stick to finger,then it ready. Serve hot you can eat for dessert,or snack or any time of day .
Here we go pineapple halwa is ready to eat.
Note: This delicious dessert, it is vegan,allergy friendly gluten free, dairy free, nut free.