Pineapple Praline Pudding

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • 1 cup - unsalted butter.
  • 1/2 cup - powdered sugar.
  • 1/2 cup - milk.
  • 1/3 cup - sugar.
  • 1/2 cup - cashew nuts, chopped finely.
  • 100 g - nice biscuits.
  • 4 to 6 - tinned pineapple slices.
  • 1/2 tsp - vanilla essence.
  • 1 egg.

How to Make Pineapple Praline Pudding

  • Grease a marble slab or working surface with oil.
  • Place the sugar in a thick bottom pan.
  • Sprinkle with 2 tbsp of water. Place on mode heat.
  • Cook without stirring till the sugar melts and turns golden brown.
  • Add cashew nuts and pour on greased slab.
  • When it cools, ease it out and crush with a rolling pin (this step may be avoided by using crushed cashew nut chikkis).
  • Chop the pineapple into small pieces and drain away all the syrup.
  • Beat the butter and sugar till light.
  • Add the egg yolk and beat well.
  • Mix in the crushed praline. Add vanilla essence.
  • Beat the egg white stiffly and fold into the pineapple mixture.
  • Take a square or rectangular glass dish.
  • Dip biscuits in milk and line the base of the dish.
  • Top with 1/2 the pineapple mixture. Repeat the layers. Chill the pudding for several hours before serving.