A well known Sri Lankan sweet served at weddings and Eid festival.
Pineapple dosi is part candied fruit and preserved pineapple chunks in a sugary syrup.
It’s a traditional Moorish sweet and has a special place in most Muslim festivities.
Pineapple dosi, annasi dosi, sweet pineapple preserve are some of the names used to refer this special Sri Lankan sweet.
It’s tastes like candied Pineapple but the difference is that the chunks of Pineapple are cooked in sugar as in the first steps of crystallizing the fruit but that’s where the similarities end.
This over the top Pineapple sweet is one of many eid sweets that were made at home from scratch.
As early as I could remember all the special festival sweets were made 2-3 weeks ahead and stored in large buckets and then tucked away under lock and key.
And of course, it’s wasn’t hard not to sneak into the room where these eid sweets were stored and stealing a few.
Well, I’ve given up on stealing but I still crave for Pineapple sweet/dosi.
So here’s the recipe for one of my favourite childhood eid sweet for you to try this Ramadan/eid.
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Utensils and appliances needed.
Chopping board and knife.
Large non-stick pan to cook the pineapple sweet.
Workflow to make Pineapple/ annasi dosi.
Have the Pineapple slices ready.
Melt sugar.
Add PIneapple and cook down the sugar with the fruit.
What is Pineapple/Annasi dosi?
It’s a traditional Sri Lankan sweet that Muslims and Malays make for any festive functions.
If I had to name the fruit in English, it would essentially be, “pineapple chunks in sugar syrup”.
Can I use canned Pineapple or stewed pineapple to make pineapple dosi?
No, you will need fresh Pineapple to make the recipe.
choosing a pineapple for this recipe.
You will need a slightly ripe Pineapple, to choose the perfect Pineapple for this recipe, take a look at the skin of the fruit, it should be a golden yellow with a slight tinge of light green here and there.
Avoid choosing a fruit that is too ripe, you can identify them as they give off a sweet smell that you can’t miss.
How to cut the Pineapple to make this traditional Sri Lankan sweet.
_Cut off the crown and the stem of the Pineapple.
_Remove skin and the eyes of the fruit.
_Cut the Pineapple in half.
_Cut these halved fruit into wedges, the wedges should not be too thin or too thick.
_If you prefer to have Pineapple dosi in smaller pieces, cut the wedges in two again.
Should I remove the core to make the Pineapple in Sugar syrup?
No, the core should not be removed.
Tips on making Pineapple in sugar syrup(candied Pineapple).
Although the recipe needs only 4 ingredients and is easy to prepare, the tricky part would be getting the consistency of the sugar syrup.
Here’s what you need to keep in mind to avoid any mistakes in making Pineapple dosi.
Pay attention to the sugar syrup. As the Pineapple cooks in the sugar, the liquid reduces leaving a thick sugar syrup.
In order to get the sugar syrup to the right consistency, maintain a low-medium temperature while constantly checking on the syrup.
Avoid stirring the syrup consistently even after you add the Pineapple slices.
The correct consistency would be at the point where the syrup reaches the thickness of honey.
Remove the pan from the fire immediately.
Sri Lankan sweet pineapple preserve (Pineapple dosi).
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
500g sugar
1 and 1/2 cup water
A semi-ripe Pineapple, cleaned and cut into wedges(see notes above)
5 cardamoms slightly bruised
Method
Cut and clean the Pineapple as mentioned above on the recipe notes.
Place the wedges over a chopping board and gently prick them with a fork. set aside.
Place a large pan over the stove, add sugar and water.
Over low-medium heat gently simmer the Pineapple in the water while the sugar dissolves.
if you find the Pineapple still hard then add 1/2 cup more as you want the Pineapple to turn tender before soaking up the sugar and turning in to a candy.
As the sugar dissolves Add the cardamoms.
Reduce fire and let the Pineapple slow-simmer while avoid stirring until they take on light golden tinge(see notes on the consistency of the sugar syrup at the final stage).
Once the Pineapple turns to candy, remove from the fire to avoid the syrup continue cooking over remaining heat.
Let it cool completely and store in an airtight container, always use a dry fork to serve the pineapple dosi.
Sri Lankan pineapple in sugar syrup(Pineapple dosi).
A WELL KNOWN SRI LANKAN SWEET SERVED AT WEDDINGS AND EID FESTIVAL.
PINEAPPLE DOSI IS PART CANDIED FRUIT AND PRESERVED PINEAPPLE CHUNKS IN A SUGAR SYRUP.
IT’S A TRADITIONAL MOORISH SWEET AND HAS A SPECIAL PLACE IN MOST MUSLIM FESTIVITIES.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 500g sugar
- 1 and 1/2 cup water
- A semi-ripe Pineapple, cleaned and cut into wedges(see notes above)
- 5 cardamoms slightly bruised
Instructions
- Cut and clean the Pineapple as mentioned above on the recipe notes.
Place the wedges over a chopping board and gently prick them with a fork. set aside.
Place a large pan over the stove, add sugar and water.
Over low-medium heat gently simmer the Pineapple in the water while the sugar dissolves.
if you find the Pineapple still hard then add 1/2 cup more as you want the Pineapple to turn tender before soaking up the sugar and turning in to a candy.
As the sugar dissolves Add the cardamoms.
Reduce fire and let the Pineapple slow-simmer while avoid stirring until they take on light golden tinge(see notes on the consistency of the sugar syrup at the final stage).
Once the Pineapple turns to candy, remove from the fire to avoid the syrup continue cooking over remaining heat.
Let it cool completely and store in an airtight container, always use a dry fork to serve the pineapple dosi.
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Fathima
Monday 8th of March 2021
wow! Mouthwatering!