Heat ghee in a pan, add pineapple pieces and saute it then add a little water, let it cook with closed lid for 3 to 4 minutes until tender. Keep aside until use.

Keep a pot filled with water for boiling. Add kesar to it.

Using boiling method, cook the rice half done. Drain off excess water and keep aside.

Heat ghee in another pot. Add cardamom pods and cloves to it. Saute for a minute, Add in 2-3 ladles of half cooked prepared rice and mix.

Now add 1 ladle of sugar and spread it on top of the rice along with little amount of prepared pineapple.

Cover this with another layer of rice. Repeat the same for the rest of the rice by making alternative layers of rice, pineapple and sugar.

Do not mix it. Cover it with a lid and cook on medium flame for 7-8 minutes.

Remove the lid. The sugar crystals will start to melt. Now gently give it a stir and cover again.

Meanwhile in a pan, add ghee and roast chopped cashew nuts, almonds and raisins. remove and keep aside.

Once the sugar melts completely, add in roasted nuts and mawa. Give it a stir and cook for another 5-6 minutes without covering.

Turn off the flame and serve hot.