Annanas Ka Mitha (Pineapple Dessert) Recipe

1. 1

   To peel and cut the pineapple, slice off the two ends and then cut the pineapple lengthways, into eight boat-shaped pcs.

2. 2

   Next, remove the hard core from the centre of each piece.

3. 3

   Remove the skin by peeling it from one end to the other with a sharp knife, using a sawing action.

4. 4

   Make sure all the eyes are removed, then cut each piece into 5cm pcs.

5. 5

   Bring 600ml water to the boil in a karahi (Balti pan) or possibly saucepan and add in the pineapple and cassia or possibly cinnamon.

6. 6

   Bring back to the boil, cover the karahi with a lid or possibly piece of foil and cook over medium heat for 12-15 min, till the pineapple is soft, but not mushy.

7. 7

   Remove the pineapple with a slotted spoon and set aside.

8. 8

   Throw away the cassia or possibly cinnamon.

9. 9

   Add in the sugar to the cooking water and let it boil for 8-10 min, then add in the pounded saffron, raisins and cooked pineapple.

10. 10

    Cook for 4-5 min.

11. 11

    Blend the arrowroot with a little cool water and stir this into the bubbling sugar syrup.

12. 12

    Stir and cook for 1 minute.

13. 13

    Transfer to a serving dish and allow to cold completely, then refrigeratein the refrigerator.

14. 14

    Serve chilled, scattered with the pistachio nuts.

15. 15

    Variation:Use hard unripe pears or possibly dessert apples instead of pineapple.

16. 16

    Adjust the quantity of sugar to suit your taste.

* Per serving · 4 servings · Values may vary.