White Chocolate Pineapple Halwa Balls Recipes
WHITE CHOCOLATE PINEAPPLE BALLS
Found these treats in a magazine last week, have adapted it somewhat and made them this morning...delicious!
Provided by Evie3234
Categories Candy
Time 17m
Yield 40 coconut balls
Number Of Ingredients 9
Steps:
- Chop pineapple into tiny pieces and mix with the icing sugar and the essences.
- Melt the white chocolate and butter together, either over low heat or in a microwave, careful it doesnt burn.
- Once melted beat in the egg.
- Add the rice bubbles and a half a cup of the coconut to the chocolate mixture.
- Add pineapple mixture to rice bubble mixture and combine well.
- Roll into balls about the size of a tablespoon.
- Place remaining coconut into a small bowl and roll the balls in this.
- Place on a baking tray in a single layer and refrigerate until set.
- Store in fridge.
PINEAPPLE COCONUT SNOWBALLS
Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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- Put a deep-bottomed and non-stick pan on medium flame and add chopped pineapple, sugar and saffron along with pineapple essence and water. Stir well to mix all the ingredients and bring it to a boil, then lower the flame and let the mixture simmer for a while till the sugar dissolves. Once done, switch off the burner and keep this mixture aside.
- Meanwhile, put a non-stick pan on another burner and heat some oil in it. Once the oil is hot enough, add the cashews in it and roast till light brown in colour. Next, add semolina in the pan along with cardamom powder and roast until cashews turn golden brown.
- Now, add the pineapple mixture to the pan of cashews and semolina, stir to mix well and make sure there are no lumps remaining. Lower the flame and let the mixture simmer until the water evaporates. When the water evaporates, add the raisins and mix well.
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