PINEAPPLE SHRIKHAND

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.