Pineapple Burfi

Procedure:

Step 1: Take a pan along with 2 cups of sugar and water, add cardamom powder, bring it to a boil and cook till the sugar dissolves and the consistency of thin watery syrup is formed. Now grind pineapple with some water to form puree, strain and extract a clear juice. Add custard powder to the juice and whisk it without forming any lumps. Add the custard powder mixture into watery syrup, mix slowly.
Step 2: In this step start heating the pan containing the mixture and keep stirring, cook only on low flame till the mixture thickens. Then gradually, by increasing the heat, start adding 1 tsp of ghee and mix till it incorporates completely. Add another spoon and repeat the process until you notice that ghee comes out of the mixture.
Step 3: Once all the ghee is used, cook the mixture to a point where it should be harder and not fall down from the spoon. At that stage, turn off the flame and pour the mixture into a greased tray or butter paper. Let it cool and put it into the fridge later.
Step 4: Final step – soon after it gets set, cut into square shapes or any shape and serve. You can place it in a glass container or plastic box and store it in a dry and cool place. It can be stored in the fridge for 1 week.