Sweet & Tangy, a delight for Palate

Prep / Cooking Time – 40 mins, Serves – 4

Ingredients for Pudding :

1. 1/2 cup Semolina
2. 1/2 cup diced Pineapple
3. 2 Tbsp. Milk Powder or Mawa
4. 1/2 cup Sugar, 1/4 cup extra if Pineapple is less sweet in taste
5. 1 cup Water
6. 1 Tsp Cardamom Powder
7. 1 Tbsp Canola Oil

For Garnishing :

1. Sliced Almonds
2. Sliced Pistachios
3. Or any Nuts of your choice
4. Or you can avoid the Nuts

How to cook Pineapple Pudding :

1. Dry roast Semolina in a Non-stick pan and remove it in a bowl
2. Sauté Pineapple in the same pan on a medium flame for 7 mins or until they become tender. Try using really small diced pineapple to reduce the cooking time
3. Cook for another 5 mins until the water starts evaporating
4. In a Separate sauce-pan make a Sugar syrup by combining Water and Sugar and cardamom powder. Cook until sugar is completely dissolved in water
5. Add roasted Semolina and Oil to soften Pineapple and roast for another 5 mins
6. Add Sugar syrup and cook until water is completely evaporated
7. Pudding is cooked, once it starts to leave the edges of the pan and form a lump
8. Remove from pan and cool it

How to Serve Pudding :

1. Take serving bowls and add ready / cool Pineapple pudding
2. Garnish with Nuts of your choice and enjoy at room temperature