Annanas Ka Mitha (Pineapple Dessert) Recipe

• 1 lrg Ripe pineapple
• 1 x 5 cm piece cassia bark or possibly cinnamon stick, halved
• 150 gm Granulated sugar
• 1/2 tsp Saffron strands, pounded
• 2 1/2 ml Seedless raisins
• 2 tsp Grnd arrowroot
• 15 gm Unsalted shelled pistachio nuts, lightly crushed

1. To peel and cut the pineapple, slice off the two ends and then cut the pineapple lengthways, into eight boat-shaped pcs.
2. Next, remove the hard core from the centre of each piece.
3. Remove the skin by peeling it from one end to the other with a sharp knife, using a sawing action.
4. Make sure all the eyes are removed, then cut each piece into 5cm pcs.
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. 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. Remove the pineapple with a slotted spoon and set aside.
8. Throw away the cassia or possibly cinnamon.
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. Cook for 4-5 min.
11. Blend the arrowroot with a little cool water and stir this into the bubbling sugar syrup.
12. Stir and cook for 1 minute.
13. Transfer to a serving dish and allow to cold completely, then refrigeratein the refrigerator.
14. Serve chilled, scattered with the pistachio nuts.
15. Variation:Use hard unripe pears or possibly dessert apples instead of pineapple.
16. Adjust the quantity of sugar to suit your taste.

pineapple, cassia bark, sugar, saffron, raisins, arrowroot, nuts

Taken from cookeatshare.com/recipes/annanas-ka-mitha-pineapple-dessert-65659 (may not work)