1. Heat milk till it starts to boil.
2. Beat curds, add, stir till curdled.
3. Add more curds if required.
4. Take off fire, pour into a colander, lined with a muslin cloth.
5. Hold cloth securely, was contents of soft cheese with running water.
6. Press out excess water gently.
7. Transfer soft cheese into a pan.
8. Add sugar, heat very lightly, till sugar melts.
9. Take off fire, cool till warm.
10. Run in a mixie till mixture is very smooth.
11. Take into a plate.
12. Run drained pineapple pieces also, till well crushed.
13. Press out excess liquid, add to plate.
14. Mix well, chill till stiff, shape into solid diya shapes.
15. Use a hollow mould if required.
16. Paint to highlight with foodcolour if desired.
17. Chill very well, store in lidded container in refrigerator.

Making time: 45 minutes
Makes: 8-10 diyas
Shelflife: 2-3 days refrigerated