INGREDIENTS:
- 1 medium-large ripe pineapple, washed, peeled, cored and chopped into bite-sized chunks
- 2-3 T ghee
- 1 T grated ginger
- 1 t cumin seeds
- 1/2 t dried red chilis (or as desired)
- 1/2 t coriander powder
- 1/2 t fenugreek seeds
- 1/2 t turmeric
- 2/3-1 c firmly packed brown sugar (or turbinado sugar if preferred)
1. Heat the ghee in a saucepan and fry the cumin seeds and chilies until they brown. Add turmeric and pineapple chunks.
2. Stir-fry a few minutes. Cover and cook over a low- medium flame for 15-30 minutes, stirring occasionally.
3. Remove the cover. Mash a bit. Stir in the sugar and cook over a low flame until jam-like thickness. If in a hurry and there is a lot of juice (especially if making a large quantity), I mix water into a little arrow root and stir into the hot mixture to thicken. It only takes a few minutes. Turn off the heat when desired thickness is attained.
Offer to Krishna with piping hot pakoras.