Fresh Pineapple Katli
by Tarla Dalal
Added to 270 cookbooks
This recipe has been viewed 19621 times
Fresh fruit barfi cooked with cashewnuts in a light sugar syrup.
- 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.
- VARIATION : FRESH SITAPHAL KATLI
- Use 1/2 cup cooked custard apple (deseeded) instead of the pineapple for the above recipe.
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