- Bring Pineapple juice and pectin to a boil and Add sugar & lemon juice.Add butter to reduce foaming. Return to a hard boil for one minute, then remove from heat.
- Pour the boiled water in the bowl having the mixture. stir until completely dissolved. Jelly will be set at room temperature in 45mins.
- Roast vermicelli/ sevai in Ghee, keep stirring until golden brown. Mixed well with a generous amount of Milkmaid until the entire mixture looks sticky.
- Remove from pan and take your silicon muffin mould and grease it with oil. Place 2 spoons of the vermicelli mixture in the mould and press with a spoon to form a cup/ katori. keep the bottom thick so that the jelly when poured doesn't leak.
- Allow them to cool. In the meanwhile, jelly is set. while the vermicelli Maoris are cooling, untold them gently and arrange it on a serving plate.
- pour the set jelly on the sevai katoris and sprinkle some saffron, place a pc of pineapple and some dry fruits and elichi powder & shredded coconut.
- Fresh Pineapple Jelly poured over Roasted vermicelli/ sevai Katori, topped with dry fruits and chunks of Pineapple and saffron.
- You are going to love pineapple jelly if you are into tropical fruity flavors!
