Pineapple – Basmati Rice Dessert Recipe
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Serves: 4 |
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| Preparation Time: 1:15 hours |
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| Ingredients: |
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250g Basmati Rice; 500g Trust Sugar; a pinch of nutmeg;
200ml lemon juice; 10g saffron; 2 drops vetivier;
3 drops pineapple essence; 5 green cardamom; 5 cloves;
5 drops yellow colour; 2 pineapple rings; 75g clarified butter
(desi ghee). |
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| Preparation: |
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Rice - Pick, wash in water and soak for 2 hours. Drain.
Saffron - Pound with a pestle to break the flakes.
Syrup- Boil sugar with water (150ml), add nutmeg and lemon juice, Stir until the syrup becomes thick. Stir in saffron, vetivier and pineapple essence.
Cardamom- Peel, discard the skin and pound the seeds with a pestle .
Pineapple rings- Cut into ½ inch pieces.
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| Cooking: |
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Heat water (1.2 litres) in a handi, add the drained rice, cardamom, cloves and yellow colour, boil until the rice is just cooked. Drain. |
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Heat the syrup over low heat, add the cooked rice, mix well and remove when the syrup starts boiling. Add the pineapple pieces, mix well. |
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| Finishing: |
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Transfer the rice syrup mixture to an earthenware handi ( or casserole),cover with alid, seal with atta-dough (or silver foil) and put on dum on a tawa over low heat (or in the pre-heated oven) for an hour. |
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| To serve: |
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Break the seal (or tear off the foil) and pour ghee evenly over the rice in a steady stream and serve from the handi (or casserole). |
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