Sweet Pineapple Raita
When I first had pineapple raita for the first time at a restaurant when we were enjoying a holiday in Kumbhalgarh, Rajasthan, I thought it was a strange combination, even though it tasted great. Since, then I have spotted this dish in the menus of most restaurants and seems like it is quite popular these days. These days whenever I have leftover canned pineapples at home, I make this raita.
I have learned to make pineapple raita two ways - savoury and sweet. I am sharing the recipe for the sweet version today. I learnt this from my DH's aunt. She puts in a lot of effort in making any raita. She first makes hung curd and then whisks the curd using water to get the right consistency for raita. She then sieves it through a nylon net to get a creamy yogurt. After that she she flavours the yogurt as needed. However, most of the time I take a shortcut - I just whisk my set yogurt and proceed with the recipe. If you are not crunch for time, you may proceed with the elaborate process.
The recipe for this version of raita is quite similar to shrikhand - its just that we are adding pineapple here and the yogurt is thinner than that used in shrikhand. Let's check out the recipe now.
2 cups thick yogurt
3-4 tbsp sugar, adjust to taste
1/2 tsp powdered cardamom
10 strands of saffron, rubbed in a mini pestle and mortar with a pinch of sugar and a few drops of water
1 cup chopped canned pineapple ( I use Delmonte)
1. Beat the yogurt with a whisk to get smooth beaten yogurt. Alternatively, you can sieve it through a nylon net.
2. Add sugar, cardamom and rubbed saffron to whisk again. Keep it chilled.
3. Right before serving, add the chopped canned pineapple and serve immediately.
4. It tastes best chilled. Enjoy.