Pineapple Pudding

pineapple pudding

A sweet pudding to overcome the feeling of melancholy…

Melancholy, is what I had been feeling for the last few days. I couldn’t find any specific reason for slipping into this state, hence I blamed on the rainy weather, my darling husband, my dear friends, my parents, and everything and anything that came my way. I looked around, everything seemed perfect, I saw happy people, they laughed, giggled and were having fun. Even this didn’t help me in any way, I continued to be in this state. I witnessed my husband taking over the temporarily closed kitchen, I smelled flavors from my kitchen that I have never smelled before. Even this didn’t enlighten my spirit, I continued to be in this state..

Finally, I couldn’t tolerate myself anymore, I desperately wanted to get out of this state and to be back to the cheerful lady I used to be. Last night, I dressed up like I have never dressed before, went out and dined at one of my favorite restaurants, accompanied by my husband. I blindly ordered all my favorite dishes on the menu. After a 3 course dinner, I instantly started feeling better and worthy. I knew it, if nothing else worked, good food with the company of someone I love will definitely do wonders to me.

After coming home, I reopened my kitchen by making a dessert. A plate of this pudding helped me to completely overcome the state of melancholy.

Thanks to my cousin for sharing this recipe.

Ingredients:

  • Milk- 1 1/2 cups
  • Sweetened Condensed milk- 3/4 of the 14 oz can
  • Vanilla extract-1 tsp
  • Pineapple chopped, fresh or canned- 1 cup
  • Sugar-1 tbsp
  • Agar Agar strands- 1/2 cup of 1 inch strands dissolved in 1/2 cup water (or use 2 1/2 teaspoons of Gelatin)

Instruction:

  • If using fresh pineapple: Place a sauce pan over low-medium heat,  saute the chopped pineapple with 1 tbsp of sugar until the sour taste goes away. Don’t burn or over cook the pineapple.
  • If using canned pineapple, saute without adding the sugar (as the canned pineapple has sugar in it).
  • If using agar agar strands: Put the strands in 1/2 cup water and heat it until the strands dissolve in water. You could strain the agar agar dissolved in water to discard any tiny strands it might have. Keep it aside. Don’t keep for too long as it would thicken fast.
  • If using Gelatin: Sprinkle 2 1/2 tsp  gelatin over 3 tbsp cold water and let stand for 5 minutes till gelatin softens.
  • In a sauce pan, add milk, add condensed milk, combine well. Let come to a slight boil and then simmer for 3 minutes.
  • Add vanilla extract and the cooked pineapple. Combine well.
  • Add dissolved agar agar (or softened gelatin) and mix well. Do not heat further.
  • Remove the pan from the heat and pour the mixture into a round bowl or ramekins, let cool down.
  • Keep it in the refrigerator for 2 to 3 hrs or until it has set well.

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For Garnishing:

  • Coconut grated – 1/4 cup
  • Sugar- 2 tbsp
  • Cashew nuts- 7
  • Ghee- 1 tbsp
Method:
  • In a wide skillet, add ghee, coconut grated, sugar and cashew nuts.
  • Stir until the coconut starts to turn golden brown.
  • Grind this in a blender to a coarse powder.
  • While serving, sprinkle 1 tbsp of this ground coconut/cashew over the pudding.

Tips:

  • For a healthy version: use skim milk and fat free condensed milk.
  • Agar-Agar is a vegetarian substitute for Gelatin.  Gelatin is animal protein, whereas agar agar is carbohydrate made from seaweed. So it’s healthier to use agar-agar.

 

Pineapple Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 5 People
 
Ingredients
  • Milk- 1½ cups
  • Sweetened Condensed milk- ¾ of the 14 oz can
  • Vanilla extract-1 tsp
  • Pineapple chopped, fresh or canned- 1 cup
  • Sugar-1 tbsp
  • Agar Agar strands- ½ cup of 1 inch strands (or 2½ teaspoons unflavored Gelatin)
For Garnishing
  • Coconut, grated-1/4 cup
  • Sugar- 2 tbsp
  • Cashew nuts- 7
  • Ghee- 1 tbsp
Instructions
  1. If using fresh pineapple:Place a sauce pan over low-medium heat, saute the chopped pineapple with 1 tbsp sugar until the sour taste goes away. Don't burn or over cook the pineapple.
  2. If using canned pineapple,saute without adding the sugar (as the canned pineapple has sugar in it).
  3. If using agar agar strands: Add ½ cup agar agar strands in ½ cup water and heat it until the strands dissolve in water. You could strain the agar agar dissolved in water to discard any tiny strands it might have. Keep it aside. Don't keep for too long as it would thicken fast.
  4. If using Gelatin- Sprinkle 2½ tsp gelatin over 3 tbsp cold water, let stand for 5 minutes till gelatin has softened.
  5. Place a sauce pan over medium heat: add milk add condensed milk, combine well and let come to a slight boil, then simmer for 3 minutes.
  6. Add vanilla extract and the cooked pineapple, combine well.
  7. Add dissolved agar agar (or gelatin) and mix well. Do not heat further.
  8. Remove the pan from the heat and pour the mixture into a round bowl or ramekins, let cool down.
  9. Keep it in the refrigerator for 3 to 4 hrs or until it has set.
Garnishing
  1. In a wide skillet, add ghee, coconut grated, sugar and cashew nuts.
  2. Stir until the coconut starts to turn golden brown.
  3. Remove from the heat and let cool down.
  4. Grind this in a blender to a coarse powder.
  5. While serving, sprinkle 1 tbsp of the ground coconut/cashew over the pudding.
Notes
For a healthy version: use skim milk and fat free condensed milk.
Agar-Agar is a vegetarian substitute for Gelatin. Gelatin is animal protein, whereas agar agar is carbohydrate made from seaweed. So it's healthier to use agar-agar.

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