Ingredients:

• 8 to 10 – Almond or mava burfees, crushed or grated
• 2 slices – canned pineapple, chopped finely
• 2 tbsp – Milk
• 1 tbsp – Ghee
• 5 – Almonds and Pistachios each, chopped into slivers
• 1/4 tsp – Cardamom powder
• 1 drop – yellow colour
• Sugar if required

Method:

1. Heat ghee in non-stick pan.
2. Add crushed pineapple, stir fry for 2 minutes on a low heat.
3. Add milk, cardamom powder and colour.
4. Stir and add crushed burfees.
5. Add sugar if required, after checking sweetness.
6. Stir and cook on a low heat till mixture resembles soft halwa.
7. The ghee should start to separate at the edges.
8. Then take off from the fire and pour in to a serving dish.
9. Garnish with slivered almonds and pistachios.
10. Serve hot and soft.

Recipe courtesy of Saroj Kering