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Ingredients:

Tender coconut malai – 3 cups

Jaggery powder – ¾ cup

Pineapple cut pieces – 1 cup

Lemon juice – 1 tbsp

Saffron strands

 

Method:

  1. Half cook pineapple pieces with little jaggery in a saucepan.
  2. Blend tender coconut malai with jaggery in the blender.
  3. Add lemon juice, pineapple pieces .
  4. Mix together.
  5. Garnish with saffron strands.
  6. Set it in the fridge for 3-4 hrs
  7. Serve chilled.

Contributor : Saee Bapat