| • | Chop the pineapple into small pieces (after putting away ‘eyes’ and ‘bone’).
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| • | On low heat, put chopped up pineapple in a cooking pan and sprinkling 1 tablespoon sugar all over it.
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| • | Add 1 tbsp water and cook while stirring until pineapple changes soft.
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| • | Remove the cooking pan from heat up and allow the contents to cool.
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| • | When cooled, drain it through a colander.
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| • | Add citrus limon juice in 1/2 glass water.
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| • | Pour milk in a deep cooking pan and boil.
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| • | Add curd and mix gently to curdle.
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| • | Add lemon-water mixture in it to curdle completely.
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| • | When transparency appears in the mixture, take off heat up and add a glass of chilled water.
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| • | Let it cool for 2 minutes and drain through a muslin cloth to collect left over chhena.
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| • | To cool and wash out chhena well, hold up the cloth containing chhena alike a pouch below running ice-cold water.
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| • | Press aside gently to take aside additional water.
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| • | Now take aside the chhena from cloth and put it into a vessel.
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| • | Add sugar and heat up gently, stirring constantly until dissolved.
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| • | Take off burn and cool to room temperature.
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| • | Churn this sweet chhena in a mixie until very smooth.
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| • | Take pineapple in a little cloth and squeeze gently to take aside additional water.
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| • | Blend this in mixie with vanilla essence until crushed.
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| • | Add this mashed pineapple to chhena and mix well.
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| • | Spread the mixture on a plate and put it into refrigerator to set up and chill.
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| • | When almost set, push pieces of the mixture into desirable moulds.
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| • | Allow to set up alike a very soft pudding.
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| • | Cut and serve up chilled.
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