Saturday, 27 October 2012

Pineapple Rounds

Relish the taste of pineapple dessert prepared in Indian style.


4 -5 pineapple slices, tinned (can use fresh also)
1 cup flour
1 cup buttermilk (mix ½ cup curd + ½ cup water)
1/4 tsp fruit salt
1/2 cup water
1 cup sugar
A pinch saffron & cardamom powder
1 drop pineapple essence (optional)
Ghee to deep fry


  • For sugar syrup: mix water and sugar in a pan and heat till 1 boil or sugar dissolved completely. Add saffron, essence and cardamom powder in syrup and keep aside.

  • Mix flour, buttermilk and fruit salt in a bowl to make a smooth batter.
  • Dip pineapple slices in batter and deep fry on low flame till golden brown on both sides.
  • Remove and put directly into the sugar syrup.
  • Remove after 2-3 minutes and drain on a wire rack and serve.

Notes: you can make plain jalebi by adding 2 tbsp gram flour (besan) to the batter.


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