Preparation time 10 minutes
Baking time 20 minutes
Cooking time 20 minutes
Refined White Wheat Flour 1 cup
Semolina 1 cup
Powder Sugar 1 cup
Ghee 1 cup
Dry Coconut powder fine 1 cup
Pineapple Powder 1 tbsp
Milk 1 cup
Condensed Milk ½ cup
Coconut Milk Powder 3 tbsp
Pineapple Essence 2 drops
Cherry and Coconut Powder (coarse) for garnishing
In a bowl, take Refined White Wheat Flour, Semolina, Powder Sugar and Ghee. Mix well. Leave it for approx 8 hours. Then, add Dry Coconut Powder and Pineapple Powder. Mix well. Prepare number of small balls from the mixture. Bake for 20 minutes at 180° in preheated oven.
Take Milk in a bowl. Add Condensed Milk, Coconut Milk Powder and Pineapple Essence. Mix well and boil it on low flame while stirring occasionally to avoid boil over and sticking or burning at the bottom of the pan. Boil it until it becomes little thick.
Leave it for approx 30 minutes to be normal temperature. Then, keep in refrigerator for approx 30 minutes to make it cold.
In a serving bowl, Fill half the bowl with Rabadi. Put 1 or 2 Cookies depends on the size of cookies and bowl, in the middle of Rabadi. Sprinkle little Coconut Powder. Put 2 Cherry for Garnishing.
Enjoy Fused Taste of Pineapple and Coconut…Pina-Colada…