- 2 1/2 cups (500 ml.) low fat milk
- 3/4 cup fresh pineapple, grated
- 5 tsp sugar
- a few saffron (kesar) strands
- 1/4 tsp cardamom (elaichi) powder
- For the garnish
- 1/4 cup chopped pineapple
In a small bowl, soak the saffron in a little warm milk and keep aside.
Put the milk in a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously till the milk reduces to half original quantity (approx. 250 ml.).
Add the saffron mixture and cardamom powder and mix well. Cool and refrigerate.
Combine the pineapple and sugar in a non-stick pan and cook for 5 to 6 minutes while stirring continuously till the sugar has dissolved. Allow to cool completely.
Add the cooled pineapple mixture to the chilled thickened milk and mix well.
Serve chilled, garnished with the pineapple pieces.