Thursday, 7 November 2013
I found these recipes online. They were quite nice, but, I think I'll stick to chocolate! Anne
Pineapple tin - 400ml; milk powder - 1 cup; sugar - 2 tsp; ghee - 3 tsp; pistachio or almond slices for garnishing
Drain the pineapple slices & grind it. Put milk powder, pineapple paste, sugar and ghee in a pan and stir continuously till it becomes thick. Remove from heat immediately & transfer it to a ghee greased plate/tray.Garnish it with pistachio or almond slices.
Burfi is a sweet confectionery from India. It is often flavoured with fruit, nuts, spices or rose water. They are sometimes coated with a thin layer of edible metallic leaf known as vark and are typically cut into square, diamond, or round shapes. Different types of Burfi vary in their color and texture.
HAWAIIAN PINEAPPLE CANDY
1 c. granulated sugar; 1/2 c. brown sugar; 1/4 c. milk or cream; 1/2 c. crushed pineapple, not drained; 1 tbsp. butter; 1 tsp. vanilla; 1/2 c. pecans
Cook sugar, milk and pineapple until it forms a soft ball when a little is dropped in cold water. Remove from fire; add butter, vanilla, nuts. Beat until creamy, drop by spoonfuls onto waxed paper.
Sometimes it helps to cook just a hair beyond the soft ball stage to get the candy to harden. The beating is the big secret. The colour will change as the candy gets stiff. If it is too stiff to drop from the spoon, add a spoonful of hot water as needed, being sure to beat after every addition of water
(From cookbook issued by First United Methodist Church of Wharton, Texas.)