Nutty Pineapple Pudding
For the 1st layer
1.pineapple-1
Cut the pineapple into small pieces and weigh it.
Sugar-same weight as pineapple pieces
Water-1/2 cup
Cloves-3-4
Cover & cook the pineapple with cloves & water till done.Add sugar and cook until it attains a golden color and sugar thickens a bit.Set this aside to cool.I usually make this in bulk (3-4 pineapples) and stores.This can be stored in room temperature for more than 6 months as it contains enough sugar .
For the 2nd /custard layer
2.Agar agar /China grass-8 gm
Water-1 cup
Cut the China grass into small pieces or you can pulse it in your mixie.Soak this in water for 20-30 minutes.
3.Eggs-3
Sugar-1 cup
Milk-2 1/2 cups
Condensed milk-3/4 tin (of 397gm)
Vanilla essence-2 tsp
You can can add the full tin if you want,what happens in my kitchen is that when your kids see you opening the condensed milk both of them will remind me not to use the whole thing instead keep some thing for them to taste.And I always keeps for them even if they are not around when I am making-motherly love comes in between.
Beat the eggs and sugar with a fork .Add the condensed milk & milk and stir in.
For making the custard you can use the direct method where you cook the custard on low flame,stirring all along in one direction sothat it doesn't curdle or
the double boiler method in which you have a cheenachatti/ kadai with water in it. And placing the vessel with the egg,milk mixture in it and stirring & cook till the custard thickens .
For a first timer I would prefer this method of double boiling.
You can dissolve the China grass in another stove while you cook the custard.Once the China grass is dissolved & the custard starts to heated,add the China grass mixture to the custard and cook until it thickens a bit. Remove from fire and discard the boiling water in the cheenachatti and replace it with normal water and place the custard over it and continue stirring for some more time.
Once little bit cooled ,add the vanilla essence and pour into a rectangular dish.Refrigerate until it firms…..about 5-6 hours or overnight.
Cut and serve with pineapple and praline crushed.
For the Praline (3 rd layer)
4.Sugar-1/2 cup
Cashews-10-12
Butter an aluminum tray/lid.Slit the cashews and place it on the buttered lid.
In a heavy bottom pan melt the sugar on medium heat till browned and sugar is dissolved.Pour this over the cashews.Once cooled,crush it and store in airtight containers.
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