1 pineapple chopped1 packet pineapple jelly ¼ teaspoon Elaichi powder 20 tennis biscuits crushed 100 gm unsalted butter3 tablespoon custard powder1 and ½ cup milk1 teaspoon china grass2-3 drops pineapple essence ½ tin condensed milk 1 & ½ cup fresh cream whipped 1 tablespoon icing sugar 1 teaspoon vanilla essence
LAYER:-1 In a bowl mix together crushed biscuits and melted butter.Spread and press the biscuit mixture into a tray to form the first layer. Keep aside. LAYER:-2Heat a pan and add chopped pineapple, pineapple jelly and pinch of Elaichi powder. Cook for 10 minutes.Remove from gas and drain the excess water from pineapple. leave it cool.Spread cooked pineapple over the biscuit base to form the second layer. LAYER:-3In a pan mix together milk,china grass, Elaichi powder and custard powder.Cook over medium heat and bring to a boil. Cook for 2 minutes, stirring constantly until thickened.Add vanilla essence and condensed milk. mix well.Cool the mixture for about 5 minutes then add 2-3 tablespoon pineapple syrup and pineapple essence and pour them over the second layer. LAYER:-4In bowl, whip the cream till creamy and stiff peaks. Spread the cream over the third layer and garnish with the remaining pineapple syrup and pistachios.