Wednesday, December 5, 2007

Fresh Pineapple Katli

1/2 cup pineapple puree (see below)
1/2 cup sugar
3/4 cup powdered cashewnuts
1/4 teaspoon cardamom (elaichi) powder
a few saffron strands
ghee for greasing
slivered pistachios

Combine the pineapple puree and sugar in a pan and cook on a very slow flame till the sugar has dissolved while stirring continuously.Add the cashewnuts, cardamom powder and saffron. Continue cooking till the mixture leaves the sides of the pan, while stirring continuously. This will take approximately 5 to 7 minutes. If the katli is very sticky, cook for a further 2 to 3 minutes.Pour the mixture onto a greased surface. Roll out into a 100 mm. x 100 mm. (4" x 4") square.Decorate with the slivered pistachios and cut into 25 mm. x 25 mm. (1" x 1") squares. Allow it to cool completely.

To get pineapple puree, cook 1/2 cup finely chopped pineapple with 3 tablespoons of water for about 5 minutes and then puree in a food processor.

Use 1/2 cup cooked custard apple (deseeded) instead of the pineapple for the above recipe.