PREPARATION

1. In a blender, add 500 grams pineapple and blend it to a puree.
2. In a bowl, add 30 milliliters warm milk and 1/8 teaspoon saffron.
3. Soak for 15- 20 minutes .
4. In a heated pan, dry roast 50 grams semolina for 7-8 minutes and keep aside.   
5. Now, take another pan, add 1 tablespoon ghee, 2 tablespoons almonds, 2 tablespoons cashews and sauté for 2-3 minutes.
6. Now add 2 tablespoons raisins and mix well.
7. Remove the pan from heat.
8. Heat 30 milliliters desi ghee in wok, add prepared pineapple puree.
9. Cook for 10 - 15 minutes.
10. Then, add roasted semolina and mix well.
11. Now, add 75 grams sugar and stir well until sugar gets dissolved completely.
12. Cook for 8- 10 minutes on medium heat.
13. Add saffron milk and stir once, then add 100 grams khoa and mix well.
14. Now add sautéed dry fruits and give it a nice mix.
15. Garnish it with almonds and saffron strand.
16. Remove the pan from heat.
17. Serve hot.