Easy Pineapple Kheer Recipe

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Directions

• Boil milk in a heavy bottom wide pan on medium-high flame and stir often to make sure the milk does not burn in the bottom of the pan.
• Cook until the milk is reduced to about half of its original volume.
• In a bowl add 1 tsp Corn flour, 4 tsp of water and add this in the milk, also add 4 tsp of Coconut powder and cook the milk for10 minutes on low flame and then turn off the flame and let the milk cool down.
• Drain 1 can pineapple using strainer let the juice dripped through without squeezing. (Note: juice and pineapple chunks both will be used.)
• Cut each chunk of pineapple in about 3 to 4 small pieces and in a pan put all the pineapple juice drained from 1 can, add ¾ cup sugar and the pineapple pieces and cook on medium flame for about 30 minutes or until the pineapple pieces become soft and translucent.
• Then from another pineapple can, take out half of pineapples and half of its juice- blend it in the blender and add this to the cooked pineapple mixture and cook for additional 10 minutes and switch off the flame.
• Let pineapple mixture come down to room temperature and once both the milk and pineapple mixture are cooled down, add the pineapple mixture in the milk and stir gently.

• Keep in the refrigerator for at least one hour before serving the dessert and you can use the remaining half of pineapple chunks to decorate the kheer making floral patterns and any other way you might like.

• Mix pineapples in the milk when both the milk and pineapples are at room temperature or cold.

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