by Tarla Dalal
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Added to 604 cookbooks
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A sumptuous and healthy dessert to serve your loved ones without feeling guilty. I've used pineapple as it blends wonderfully with the basundi while enriching it with vitamin C and fibre. It's important to remember to use a fully ripe pineapple because an unripe fruit will require a lot more sugar thus adding on unnecessary calories.
- 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.
Nutrient values per serving
|Vit A||8.1 mcg|
|Vit C||18.2 mg|
|F. Acid||0.0 mcg|
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