INGREDIENTS
1.5 kg pineapple, 500 gm sugar, 150 ml water, 150 ml low-fat cream, 1 tbsp cinnamon powder, 2 tsp cumin powder, 2 tsp red chilli powder, Salt to taste, 1 tbsp chaat masala powder, 50 gm butter (optional)
METHOD
• Trim the top and bottom of the pineapple and cut it length-wise into 6 wedges.
• To prepare the caramel sauce, add sugar, half the water and cinnamon powder in a saucepan; cook until the sugar melts and is caramelised.
• Stir in cumin powder, chilli powder, salt, chaat masala and remaining water; cook for
2 minutes. Gradually add low-fat cream and stir continuously; cook for another 2 minutes (add butter, if desired). Remove from heat.
• Brush some of this sauce on the pineapple wedges and grill them on a grooved griddle plate for about 3 minutes.
• Place the cooked pineapple wedges on a serving plate and drizzle with the remaining prepared caramel sauce. Serve hot.
