How to Make Yummy Pineapple stuffed pineapple ball payasum

Pineapple stuffed pineapple ball payasum.

You can cook Pineapple stuffed pineapple ball payasum using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pineapple stuffed pineapple ball payasum

1. It's of For the payasum.
2. You need of whole milk.
3. You need of tinned pineapple pureed till smooth.
4. You need of long grain basmati rice, washed and soaked 30 minutes.
5. You need of pineapple custard powder.
6. You need of whipped cream.
7. Prepare of sugar.
8. You need of saffron.
9. Prepare of whipped cream,saffron,tulsi leaves and cherries for garnish.
10. It's of For payasum balls# stuffing (-1/2cup chopped tinned pineapple or chopped fruits of choice,.
11. You need of roasted khoya crumbled.
12. You need of powdered sugar.
13. You need of desiccated coconut.
14. Prepare of chopped cashewnuts,almonds and raisins.
15. Prepare of cardamom powder.
16. Prepare of brown or white bread,.
17. It's of milk,.

Pineapple stuffed pineapple ball payasum step by step

1. For payasum balls stuffing -Roast all the nuts and mix with sugar and remaining stuffing ingredients except pineapple. Cool and mix with pineapple or chopped fruits..
2. Mould the filling into small lemon sized balls. Cut the crust of bread slices and dip them into milk and immediately squeeze out the excess milk..
3. Place a prepared ball in the center of each slice and wrap the slice around the ball to cover it completely. Prepare all the balls similarly..
4. For the pineapple payasum pudding -Grind rice in small mixie till very smooth. Add a little water if required. Put milk and sugar to boil in a large vessel. When boiling, reduce and simmer for 5-7 minutes..
5. Add rice paste, saffron and pineapple custard powder stirring continuously, simultaneously. Bring back to a boil simmer on low, till mixture is a little thick. Remove from heat..
6. Add pineapple puree and saffron. Cool to room temperature. Fold in whipped cream..
7. To serve- Place ready payasum-pineapple# stuffed mixture balls in a serving dish. Pour payasum-cream sauce over the balls and garnish with saffron, cherries and whipped cream and tulsi leaves. Serve chilled.