Pineapple Katli (Pineapple Burfi) brings together the best of traditional Indian confectionery with tropical flavors. The recipe creates squares of sweet, golden treats that melt in your mouth. I learned to make this version from my grandmother, who always said the key is cooking the mixture slowly to achieve the right consistency. The aroma of pineapple fills the kitchen as it cooks, making the whole process feel special.
About the Recipe
This recipe offers an inventive take on classic katli by incorporating fresh pineapple. The fruit adds natural sweetness and a subtle tang that balances the rich cashews and ghee. It is easier to make than traditional milk-based katli, making it ideal for beginners. The bright yellow color and tropical aroma make it particularly appealing.
Why you will love this recipe
The recipe requires minimal ingredients and basic cooking skills. The cashews add a pleasant crunch, while the ghee brings richness. It stores well and tastes even better the next day as the flavors settle.
Note: image is for illustration purposes only and not that of the actual recipe.
Cooking Tips
Watch the mixture carefully as it thickens – it should leave the sides of the pan but remain slightly soft. I always test readiness by dropping a small amount on a plate; it should set within a minute. Grease your knife with ghee when cutting to prevent sticking. Keep the heat low throughout cooking to avoid burning.
Serving and Storing Suggestions
Makes around 20 pieces. Prep time: 30 minutes. Store in an airtight container at room temperature for up to 5 days. Layer pieces between parchment paper to prevent sticking. Serve at room temperature as a dessert or with afternoon tea.
Similar Recipes
- Mango Burfi
- Coconut Katli
- Traditional Milk Katli
Nutrient Benefits
Pineapple provides vitamin C and beneficial enzymes. Cashews offer healthy fats and protein. Ghee contains vitamins A, D, E, and K. While this is a sweet treat, it provides more nutritional value than purely sugar-based candies. The natural fruit adds fiber and minerals.
Pineapple Katli (Pineapple Burfi)
Ingredients
- 2 cups Pineapples (finely chopped)
- 2 tsp Ghee
- 2 cups Sugar (powdered)
- 1 cup Cashew Nuts (finely chopped)
- Pineapple Essence (few drops)
- Yellow Food Colour (few drops)
Instructions
- Heat a pan over medium flame.
- Add the pineapple pieces and saute for a minute or two.
- Remove and grind to a fine pulp.
- Add the sugar and transfer to the pan again over low flame.
- Stir well.
- Add ghee, cashew nuts, food colour and pineapple essence.
- Stir until the mixture thickens.
- Transfer to a greased plate and allow it to cool.
- Before it cools fully, cut into desired shapes.
- Serve or store it in an airtight container.
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Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Fresh pineapple works best as it has less moisture and better flavor. If using canned, drain thoroughly and cook longer to reduce excess liquid.
How do I know when the mixture is ready to set?
The mixture should leave the sides of the pan and form a soft mass that does not stick to your spoon. A small amount should set quickly when cooled.
Will the katli hold its shape at room temperature?
Yes, when cooked properly it maintains its shape. If too soft, you likely need to cook it longer next time to remove more moisture.
1 comment
Surprisingly easy to make. And I love pineapples! The taste is of this sweet is heavenly.