Easy Pineapple stuffed pineapple ball payasum Recipes

Easy Pineapple stuffed pineapple ball payasum Recipes

The ingredients Easy Pineapple stuffed pineapple ball payasum Recipes

  1. For the payasum
  2. -1 litre whole milk
  3. 1 cup tinned pineapple pureed till smooth
  4. 3 tbsp. long grain basmati rice, washed and soaked 30 minutes
  5. 1 tbsp pineapple custard powder
  6. 1/4 cup whipped cream
  7. 1/2 cup sugar
  8. 1/2 tsp saffron
  9. whipped cream, saffron, tulsi leaves and cherries for garnish
  10. For payasum balls# stuffing (-1/2cup chopped tinned pineapple or chopped fruits of choice,
  11. 1/4 cup roasted khoya crumbled
  12. 2 tbsps powdered sugar
  13. 2 tsp desiccated coconut
  14. 2 tbsps chopped cashewnuts, almonds and raisins
  15. 1/2 tsp cardamom powder
  16. 9-12 slices brown or white bread,
  17. 1/2 cup milk,

Step-step making Easy Pineapple stuffed pineapple ball payasum Recipes

  1. For payasum balls stuffing -Roast most the nuts and mix with glucose and remaining stuffing ingredients except pineapple. Cool and mix with pineapple or even chopped fruits.

  2. Mould the filling into little lemon sized balls. Cut the brown crust area of bread slices and dip all of them into milk and immediately squeeze out there the excess milk.

  3. Place a prepared ball in the center of each cut and wrap the slice around the particular ball to cover it completely. Put together all the balls similarly.

  4. For the pineapple payasum pudding -Grind rice in tiny mixie till very smooth. Add a new little water if required. Put milk products and sugar to boil in a new large vessel. When boiling, reduce and even simmer for 5-7 minutes.

  5. Add rice stick, saffron and pineapple custard powder mixing continuously, simultaneously. Bring back to a new boil simmer on low, till mix is a little thick. Remove from high temperature.

  6. Add more pineapple puree and saffron. Cool in order to room temperature. Fold in pulled lotion.

  7. In order to serve- Place ready payasum-pineapple# stuffed mix balls in a serving dish. Serve payasum-cream sauce over the balls and even garnish with saffron, cherries and pulled cream and tulsi leaves. Serve perfectly chilled