Coconut Malai Burfi

Ingredients
Freshly grated coconut — 2 cups
Pineapple rings in sugar syrup — 1 can
Sugar — 1 cup
Milk — 2 cups
Green elaichi powder — 1 tbsp
Almond powder - 1 cup
Saffron Strands — 4 pinch’s
Method
1. Remove pineapple rings from can. (Save syrup)
2. Cut a ring in half. (This leaves you with 2 semi circles.)
3. In a thick bottom pan add the sugar and milk and cook till milk thickens a little.
4. Add the conut and continue cooking on low heat for 5 minutes.
5. Check sweetness. Add more if you want at this point and thicken till most of the milk is absorbed.
6. Add the eaichi powder and mix and set aside.
7. Toss the almond powder and 2 pinchs saffron strands.
8. To assemble — Dip a slice of pineapple in the syrup and then coat with the coconut mixture surrounding it completely till the pineapple is not visible.
9. Lay on a serving tray and top with almmond- saffron powder in a thick layer.
10. Add another dash of safrron.
Chill and serve.