Monday, April 7, 2014



Today I feature a delightful dessert, Pineapple Pudding by my friend, Preeti Baliga who readily agreed to send in this guest post. She has an interesting blog called Jo's Culinary Journey and you must check it out sometime for the variety of dishes she has there.

She writes, "Pineapple pudding is a popular wedding dessert in the southern part of India especially in my home town of Mangalore. It is one of my favorite desserts too. This is very easy to make especially during festivals or for parties...try it and I am sure it will impress your guests if served party style with fresh pineapple slices :)"

  • Bombay Rava (uppitu Sooji), 1 cup
  • Sugar, 1 and 1/4 cup
  • Pineapple, chopped into cubes, 1 cup
  • Water, 3 cups
  • Pineapple essence, 1 tsp
  • Cashewnuts, 10
  • Turmeric/Yellow Food Color, 1-2 pinches
  • Ghee, 1/4 cup
  • Rice Bran Oil, 1/2 cup

Heat 3tbsp of ghee in a pan and fry the cashewnuts till they are golden brown. Keep aside
In the same pan, with the left over ghee roast the 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 to a boil
Then add sugar, pineapple essence and yellow food colour
Mix everything well
Boil until the sugar dissolves and you see bubbles
Add fried rava little by little to the boiling water and keep stirring continuously to avoid lumps from forming
Let it cook for sometime or until the rava is cooked on medium flame
Now add the remaining ghee and keep stirring till it comes out clean from the pan
Switch off the stove and garnish with fried cashewnuts
Serve chilled.

Tips and serving suggestions:
  • You can make this quick and easy 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 in 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.
Thank you, Preeti for sharing your recipe here.

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !