1. Heat ghee in nonstick pan.
2. Add crushed pineapple, stirfry for 2 minutes on low.
3. Add milk, cardamom powder, colour.
4. Stir, add crushed burfees.
5. Add sugar if required, after checking sweetness.
6. Stir and cook on low till mixture resemble soft halwa.
7. Ghee should start to separate at edges.
8. Take off fire, pour into serving dish.
9. Garnish with slivered almonds and pistachios.
10. Serve hot and soft.

Making time: 15 minutes
Makes: 2 servings
Shelflife: 1 day