“too hot to eat, too sweet to resist” – Srila Swami Prabhupada
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step 1
Prepare pineapple, peeled & cored, and sliced. I like it in a short thin julienne. And save the juice too.
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step 2
- 3 tablespoon Ghee
- 2 teaspoon cumin seeds
- 1-2 teaspoon chilli flakes
Heat ghee, add cumin and chilli and gently fry until fragrant.
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step 3
- 1/2 teaspoon cinnamon, powder
- 1/4 teaspoon cloves, ground
Add pineapple, its juice, and cinnamon and cloves. Boil over moderate heat till soft and all liquid had gone.
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step 4
- 200 ml jaggery (or brown sugar)
- 100 ml raisins
When pan is near dry of liquid, add sugar and raisins. Cook down to running jam-like texture (not too much, it will thicken as it cools).
This is always a favourite as a side accompaniment. It is yummy with cheese and a cracker too.
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