Pineapple Pudding


300 grams of canned pineapple, drained and grated
200 grams of bottle gourd, grated & boiled
300 grams of heavy cream
200 grams of castor sugar (adjust according to taste)
½ cup of almonds, sliced or silvered + 1 tablespoon for garnishing


1. Squeeze out excess water from bottle gourd. Reserve the juice and use it to knead dough or add to soup. I hate wasting food, so I use it in many ways. In a large bowl, mix all the ingredients well. Reserve 1 Tbsp almonds for garnishing. Taste and adjust sweetness if required. Since the pineapple is sweetened, I have kept low sugar. If you need more, it is quite to easy to add more.
2. Transfer to individual cups/ glasses or in the same dish only. Cover each glass with plastic wrap and chill. Before serving garnish with some more almonds sliver, mint leaves, mango or any other fruit of the season. Serve cold.


Taste of pineapple should be more than that of bottle gourd. If you think bottle gourd is stronger tasting, then add more pineapple or reduce bottle gourd.

You can play with ingredients and try other gourds in place of bottle gourd.