PINEAPPLE BARFI

                  PINEAPPLE BARFI

                                                      (Yield: 6 Big Pieces)

This is a fresh, delicious, unique sweet made from Pineapple. It is quick and very easy to make.

INGREDIENTS:

·      ½ cup Pineapple, canned or fresh, crushed (I used Dole Brand Crushed Pineapple Can)

·      ½ cup Paneer/Chenna

·      ½ cup Milk Mawa Powder (I use Joy Brand Milk Mawa Powder purchased from Indian Grocery Store)

·      1/8 cup Heavy Cream

·      1/3 to ½ cup Sugar or as per taste

·      2-3 drops of Pineapple Essence, 2 to 3 drops adds lot of flavor, so do not add more

·      ¼ tsp. Freshly Ground Cardamom Powder

·      1 tsp. Almond, shredded for garnishing

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LET’S COOK:

Drain crushed pineapple from can and coarsely crush in blender jar leaving some small chunks. DO NOT CRUSH INTO FINE PASTE.

Heat heavy bottom non stick pan on medium heat and stir cook-crushed pineapple until water evaporated and gets cooked and looses crunchiness, roughly about 7-8 minutes. Time may vary.

Add paneer, mawa powder, heavy cream and sugar and stir cook mixture until it comes together and thickens.

Switch off the heat.

Add cardamom powder, pineapple essence and mix well. Do not cook after adding cardamom powder and essence.

Transfer in a greased square-baking pan.

Spread evenly with spatula.

Sprinkle shredded almonds on Barfi and with the spatula press lightly on top.

Let Barfi set for 30 minutes at room temperature.

Place Barfi in fridge for 1 hour.

Cut into desire shape. Keep it at room temperature.

It should stay good for 2-3 days at room temperature.

Store in refrigerator for longer shelf life.

Before serving Pineapple Barfi bring it out from the fridge and let it sit for a while at room temperature as Barfi taste better if served at room temperature.

Enjoy…

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