Pineapple Pudding

Pineapple Pudding - Preethi Baliga

Ingredients:

1 cup – Bombay Rava/uppit soji
11/4 cup – Sugar
1 cup – Pineapple (chop into cubes)
3 cups – Water
1 tsp pineapple essence
10 nos – Cashew nuts
1 or 2 pinch – Turmeric/yellow food color
1/4 cup – Ghee
1/2 cup Rice bran oil Method:

Heat 3 tbsp of ghee in a pan and fry the cashew nuts till golden brown and keep it aside. i
In the same pan with leftover ghee roast rava over medium flame for 3 minutes or until it turns slightly golden brown. Make sure it doesn't get burnt. When done, switch off and remove from the stove.
Take a hard bottomed pan add water, chopped pineapple and bring it to boil.Then add sugar ,pineapple essence and yellow food color mix everything well, boil until sugar dissolves and you see the bubbles .
Add fried rava little by little to the boiling water and keep stirring continuously in order to avoid lumps. Let it cook for few minutes or until rava cooks on medium flame. Now add remaining ghee and keep stirring until it comes out clean from the pan.
Switch off the stove and garnish with fried cashews nuts.
 

Serve chilled Tips and serving suggestions:


you can make this quick and easy pudding recipe with canned pineapple too.
Omit rice bran oil and replace it with ghee if you are serving this at room temperature.
you can present it any number of ways and if you really want your pudding to be on everyone's lips (spoken as well as eaten)you should display it in a way that draws the most attention.

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