| • | Chop the pineapple into tiny pieces (after discarding ‘eyes’ and ‘bone’).
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| • | On low heat, put chopped pineapple in a pan and sprinkle 1 tsp sugar over it.
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| • | Add 1 tbsp water and cook while stirring till pineapple turns soft.
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| • | Remove the pan from heat and allow the contents to cool.
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| • | When cooled, drain it through a colander.
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| • | Add lemon juice in 1/2 glass water.
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| • | Pour milk in a deep pan and boil.
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| • | Add curd and mix gently to curdle.
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| • | Add lemon-water mixture in it to curdle completely.
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| • | When transparency appears in the mixture, take off heat and add a glass of chilled water.
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| • | Let it cool for 2 minutes and drain through a muslin cloth to collect remaining chhena.
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| • | To cool and wash chhena well, hold the cloth containing chhena like a pouch under running cold water.
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| • | Press out gently to remove excess water.
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| • | Now remove the chhena from cloth and put it into a vessel.
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| • | Add sugar and heat gently, stirring constantly until dissolved.
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| • | Take off fire and cool to room temperature.
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| • | Churn this sweet chhena in a mixie until very smooth.
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| • | Take pineapple in a small cloth and squeeze gently to remove excess water.
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| • | Blend this in mixie with vanilla essence till crushed.
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| • | Add this crushed pineapple to chhena and mix well.
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| • | Spread the mixture on a plate and put it into refrigerator to set and chill.
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| • | When almost set, press portions of the mixture into desired moulds.
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| • | Allow to set like a soft pudding.
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| • | Cut and serve chilled. |
