|Ripe pineapple||1 Pound, grated after removal of the central stalk|
|Water||1 Cup (16 tbs)|
|Cardamom nutmeg powder||1 Teaspoon|
Mix the cornflour with a cup of water.
Place the pineapple and sugar into a clean vessel and add the cornflour mixture. Stir well and cook over a medium heat till thick. Add the spice powder. Cool.
Whisk the egg whites and stir into the cool sauce. Place in a pudding mould, cover the mouth tightly with foil and steam on the stove or in an oven for 35 minutes.