For payasum balls stuffing -Roast all the nuts and mix with sugar and remaining stuffing ingredients except pineapple. Cool and mix with pineapple or chopped fruits.

Mould the filling into small lemon sized balls. Cut the crust of bread slices and dip them into milk and immediately squeeze out the excess milk.

Place a prepared ball in the center of each slice and wrap the slice around the ball to cover it completely. Prepare all the balls similarly.

For the pineapple payasum pudding -Grind rice in small mixie till very smooth. Add a little water if required. Put milk and sugar to boil in a large vessel. When boiling, reduce and simmer for 5-7 minutes.

Add rice paste, saffron and pineapple custard powder stirring continuously, simultaneously. Bring back to a boil simmer on low, till mixture is a little thick. Remove from heat.

Add pineapple puree and saffron. Cool to room temperature. Fold in whipped cream.

To serve- Place ready payasum-pineapple# stuffed mixture balls in a serving dish. Pour payasum-cream sauce over the balls and garnish with saffron, cherries and whipped cream and tulsi leaves. Serve chilled