Pineapple 1 medium
Khoya 3 tablespoons
Sugar 1/4 cup
Green cardamom powder 1 teaspoon
Chironji 1/4 cup
Khoya/mawa 2 cups
Peel, wash and finely chop pineapple. Grate khoya and keep aside.
Heat half the ghee in a kadai, add pineapple and sauté for five minutes or till all the water is absorbed.
Add sugar and stir till the sugar dissolves. Add green cardamom powder and cook. Heat the remaining ghee in another pan, add chironji and cashewnuts and sauté till golden. Add to the pineapple and mix. Add khoya and mix well.
Cook till the khoya is heated through.