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Recipe Name: Annanas Ka Mitha (pineapple Dessert) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Ripe pineapple
1 5 cm piece cassia bark or
cinnamon stick halved
150 Gram(s) Granulated Sugar
1/2 Teaspoon(s) Saffron strands, pounded
2 1/2 Seedless raisins
2 Teaspoon(s) Ground arrowroot
15 Gram(s) Unsalted shelled pistachio
nuts lightly crushed
To peel and cut the pineapple, slice off the two ends and then cut the
pineapple lengthways, into eight boat-shaped pieces. Next, remove the
hard core from the centre of each piece. Remove the skin by peeling it
from one end to the other with a sharp knife, using a sawing action.
Make sure all the eyes are removed, then cut each piece into 5cm
pieces. Bring 600ml water to the boil in a karahi (Balti pan) or
saucepan and add the pineapple and cassia or cinnamon. Bring back to
the boil, cover the karahi with a lid or piece of foil and cook over
medium heat for 12-15 minutes, until the pineapple is soft, but not
mushy. Remove the pineapple with a slotted spoon and set aside.
Discard the cassia or cinnamon. Add the sugar to the cooking water
and let it boil for 8-10 minutes, then add the pounded saffron,
raisins and cooked pineapple. Cook for 4-5 minutes. Blend the
arrowroot with a little cold water and stir this into the bubbling
sugar syrup. Stir and cook for 1 minute. Transfer to a serving dish
and allow to cool completely, then chill in the refrigerator. Serve
chilled, scattered with the pistachio nuts. Variation: Use firm
unripe pears or dessert apples instead of pineapple. Adjust the
quantity of sugar to suit your taste. DISCLAIMER© Copyright 1996 -
SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 172
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 40.1mg
Carbohydrates: 40g
Fiber: <1g
Sugar: 37.7g
Protein: <1g

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