The ‘ber months always make me feel nostalgic.. They remind me of the lanes I left behind in my rush to keep moving & grow up quickly but somehow every year these few months drag me back, heel foot and head to those forgotten misty lanes. The temperatures dip slightly in my beautiful costal hometown bringing in the mist from the oceans beyond and I remember as I used to stand staring into the future past the shrouded sun would make its brief appearance as if playing a game of hide and seek. The early morning chirping of the birds would be broken & starkly pierced by the resounding blowing of the conch shell and the repeated ringing of the temple brass bells signalling the commencement of the commerce of the lanes.
As the birds would fly out in flocks from the banyan tree as if running late for an appointment, the ringing of the bells would also bring in the urgency in the milk delivery man and the fishermen would noisily heave their catch from the ocean. The flower girls would be on the streets and the small tea stalls would be handing out cardamom infused chai in little glass tea cups with big round large biscuits. Memories are such fine figments of ones journey through life.
September heralds the birthday of Ganesh- the potbellied everyone’s favourite god, Followed by Dussherra in October and Diwali In November leading up to the grand Bada Dina (the big day) Christmas. Sweetmeat shops are at their peak of production and sales and every year they try and outdo their own milestones and that is how I remember fondly these ‘ber months.
Sometimes when you challenge yourself and are able to create that something unique that amazes you and for a brief instant makes you vain, you know in your heart of hearts that it is the true essence of victory, for what else is victory if not for being able to make you realize that you too have the potential of a genius hidden within yourself that a completely novel idea springs forth from absolutely nowhere & your own creation makes you smile for it has managed to surprise yourself.
This Pineapple barfi was one of those Ah ha!! That eureka moments for me when I sliced a small piece for myself after my two boys finger licked their share and impromptu hugged me thanking me for the sweetmeat, As it melted into the deepest recesses of my soul I realised it would be unfair of me not to share it with all of you who have come to be my dearest friends on the web in my journey in life.
150 grams milk powder
1/4 cup almond meal
80 grams unsalted butter
2 tins ( 450g each) Pineapple roughly chopped and drained
1 cup desiccated coconut
400 grams condensed milk
1 tsp ground cardamom powder
20 grams pistachios roughly chopped
pineapple essence- optional
- Line a rectangular baking dish with some butter or parchment paper. In a bowl mix together the double cream and milk powder to a dough-like consistency and set aside.
- Heat the butter in a deep non stick sauce pan. Add chopped pineapple and cook on a medium heat for 20 mins stirring frequently. Now add the condensed milk and stir well. It might look milky but let it fry over a medium heat until the moisture evaporates and you’re left with a sticky mix. This should take 10-12minutes. Now add coconut.
- At this stage add the dough mix, and stir it well to prevent it sticking to the bottom of the pan. Keep stirring until there are no lumps. Add almond meal and the cardamom powder and essence mix well. Turn the heat on a low and let the barfi mix cook for a further couple of minutes. Turn the heat off and tip in the mix in the lined baking dish.
- Use the back of the spoon to flatten it out evenly. Top it with pistachios. Cool & refrigerate to set for 2-3hrs or preferably overnight.
- Once they are set. Cut into bite size squares and serve.
Note- I have used edible silver polish for shimmer and yield is around 30 pieces
PIn it for later