Monday, 9 September 2013

Pineapple Pudding

Pineapple Pudding
2 cups pineapple chopped
4 tbsp condensed milk
1 ltr. milk
8 tbsp sugar
10 gm china grass
1½ cups water
¼ tsp pineapple essence
1 tbsp custard powder

For garnishing
2 tbsp crushed caramelised cashew nuts
Cook the chopped pineapple with 2 tbsp sugar on low flame. Remove from fire.

Soak china grass in 1 ½ cups water and keep a side.

In a pan boil milk then add condensed milk, remaining sugar, custard powder (mixed with a little cold milk), pineapple essence, pineapple syrup(juice you get while cooking chopped pineapple) and mix well. Remove from fire.

Boil soaked china grass and when it completely dissolves add to the custard mixture. Cool the custard mixture.

When lukewarm, add the cooked pineapple pieces into it. Then transfer to a dish and keep it in the fridge till completely sets. Garnish with crushed caramelised nuts. .

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