Pineapple Milk Maid Pudding

INGREDIENT

1 can (14 oz.) condensed milk
1 3/4 cans water (use the condensed milk can)
3 tsp gelatin (10g)
3 tbsp corn flour
2 tbsp sugar
1 Pineapple medium size
Raisins
1 tsp vanilla
Colouring (yellow is preferred)

 

METHOD
Slice the pineapple into small pieces.
Cook the pineapple pieces under a low flame adding 2 tablespoons of sugar and a bit of water. (No need to add water if you have fresh pineapple. Water will ooze out of the pineapple while cooking).
Cook till the color changes from the fresh pineapple color to a bit more faded color. Keep it aside and let it cool.
Dissolve gelatin in a small amount of warm water and keep aside.
Dissolve corn flour in water until all the flour is dissolved and keep aside.
Mix condensed milk and water and keep on the fire under moderate heat. Cook stirring until it boils. Add vanilla, pineapple, colouring and raisins (spare some pineapple and raisins for garnish) and continue stirring.
Add cornflour and continue stirring, when the mixture thickens switch off the fire and add gelatin.
Pour the mixture to a dish and garnish with some pineapple and raisins.
Refrigerate until it is well set and serve. (5-6 hours)

Variations:
you can add cashews, cherries, almonds or anything you think would match this taste.
It is not necessary to cook the pineapple you can add fresh pineapple as well.
You can use two colours and make it as layers with one pineapple layer in the middle. Have to wait till one layer is set to add the other layer.