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3 to 4 slices - canned pineapples.
1 tbsp - brown sugar.
2 cups - plain flour.
75 g - butter (cold).
Pinch of salt.
2 to 3 pinches - cardamom powder.
2 to 3 pinches - nutmeg powder.
2 to 3 pinches - cinnamon powder.
How to Make Pineapple Crumble
Sieve flour with salt into a large plate. Cut butter into sieved flour.
Rub lightly between fingers, till mixture resembles bread crumbs.
Store 1/3 mixture in fridge till required.
Sprinkle a little cold water on remaining mixture.
Lightly knead into a dough, do not handle too much.
Shape into a lump, roll out using dry flour to dust.
Press into 8.5 inch pie plate, pulling up edges where necessary.
Prick lightly with a fork all over.
Refrigerate for 15 minutes.
Drain syrup from pineapple slices.
Press out all excess liquid, chop into pieces.
Put in a heavy pan, sprinkle sugar.
Heat, stirring continuously, till liquid is not watery.
Add all spice powders.
Take off fire, allow to cool.
Line pie mould with aluminium foil.
Put a fistful of rajma or other beans to keep the shape and blind bake at 180 C in preheated oven for 10 mins or very light golden.
Take out, remove beans and foil. Allow to cool to room temperature.
Pour pineapple mixture into pie mould, spread evenly.
Sprinkle brown sugar to cover filling evenly.
Return to bake at 180 C for 10-12 mins or light golden.
Allow to cool a little before cutting with a pie cutter.
Serve warm or with ice cream.
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