Pineapple, cubed, 1 CupSugar, 1 CupRava (semolina), 2 TablespoonsMilk, 1/2 CupChenna, 1 CupMilk for Chenna, 1/2 QuartLemon Juice for chenna, 5 TablespoonsSaffron, A PinchGhee, For fryingSoak the saffron in a teaspoon of milk and set aside. Roast the rava and spread on a plate to cool. Add the chenna and remaining milk to the rava and knead it to a smooth, hard dough. Divide the dough into lemon-sized balls. Cut the pineapple into cubes. Insert one cube into each jamun ball and roll dough to completely encase the fruit. Heat ghee in a wok or kadhai and fry the jamuns at low heat until dark golden brown. Make the syrup by bringing one cup of water and the sugar to a boil for several minutes. Add the saffron and stir in. Remove from heat, add the fried jamuns to the sugar syrup. Serve hot.
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