Pineapple Pudding

Ingredients
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• Pineapple -1 medium ripened
• Sugar - 1/2 cup +3 tbsp
• Raisins- 1/4 cup (chopped)
• Cashew nuts -1/2 cup (chopped)
• ghee -2 tbsp
• Cherries (for decoration)

For Custard

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• Milk  - 2 1/2 cups
• Custard Powder (vanilla) - 4 tbsp
• Sugar - 1 cup

Method

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First Layer

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1. Chop pineapple to very fine pieces.
2.  Heat a nonstick pan. Add 1 tbsp ghee and saute pineapple pieces till moisture evaporates . 
3. Add sugar and saute till it becomes light golden brown. The quantity of sugar can be varied according to sweetness of pineapple.
4. When they are done switch off the flame and transfer to a  pudding tray as the first layer . 
5. Allow to cool.

Second Layer

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1. Add 1 tbsp ghee to a heated pan.Fry cashew and raisins till golden brown .
2. When they are done add 3 tbsp sugar. Saute for 1 min  and switch off the flame.
3. Place it on top of pineapple as the second layer.
4. Place the pudding bowl in a freezer for 3 hrs till it is almost set and then can be moved to fridge.

For Custard (Third Layer )

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1. Boil milk in a heavy bottomed pan.
2. Add sugar and stir well.
3. Dissolve custard powder in 1/ 4 cup of cool milk. 
4. Add this mixture to boiling milk and stir for 30 seconds till it gets slightly thickened .Make sure no lumps are formed.
5. Place this in another tray and allow to cool
6. .Keep in freezer for 3 hrs and then in fridge.

Serving

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1. Cut a piece of pineapple nuts laye and place in a bowl.
2. Add a scoop of custard  just before serving.
3. Decorate with cherries and nuts.

Notes

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1. Do not dissolve custard powder in warm milk as it will form lumps.
2. Don't mix the pineapple and custard layers when it is hot.The pudding will turn sour.