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Serves 10 Mini Pudding Cases

Ingredients:

2 cup milk
4 tsp sugar
2 rings of canned pineapple, chopped finely
1 tsp gelatin mixed with 4 tsp water, (ensure it is mixed in a double boiler)
4 drops pineapple essence
3 drops yellow food color
3 tsp pineapple squash
1 cup vanilla ice cream
2 pineapple sandesh

Garnish:
Rose petals
Chopped pineapple
Small cubes of pineapple sandesh
5 pineapple sandesh, cut in halves

Preparation Method:

1.    Boil the milk in a pan for about 15 minutes, stirring continuously.
2.    Add the sugar, 2 pieces of chopped sandesh and stir well.
3.    Remove from heat, and add the gelatin, chopped pineapple, yellow food color, pineapple essence, vanilla ice cream, pineapple squash and the cream, Mix well.
4.    Transfer the mixture to small pudding bowls and refrigerate.
5.    When the mixture is half-set, then press the sandesh pieces on it.
6.    Refrigerate again for 3 hours
7.    Serve chilled, garnished with chopped pistaxhios, rose petals, chopped Pineapple.