Ingredients and preparations
ripe pineapple 1 cut into chunks after removing the thorns and the hard core
If the pineapple puree is 1 cup, add 1/2-3/4 cup of gur and blend it in the mixer well.
remove in a bowl, add pinch of salt, add enough rice flour ( 2-3 tbsp) and little rava( 1/2 tbsp) to make a thick batter
it should be thicker like idli or slightly more. rest the batter for 15 minutes.
heat a paniyaram pan/ poaching pan, add little ghee in each hole/ oil
once hot, put a ladleful of the batter in each, keep the flame on medium heat
once brown down, turn it with a spoon and add more ghee / oil as required to cook on the other side
once light brown, drain and remove.
to serve, heat some milk with saffron strands, add some sugar
once the milk is little thick and cooled down
serve the saffron milk in a shot glass, put the appam in a big toothpick which can be kept on top of the shot glass to serve
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