TAKE ONE PINEAPPLE. PEEL AND CUT INTO PIECES. EITHER SHRED IT INTO A FOOD PROCESSOR OR MAKE SMALL CHUNKS. TAKE A DEEP PAN. ADD PINEAPPLE AND SUGAR (SUGAR AS PER TASTE) AND COOK ON MEDIUM FLAME TO AVOID BURNING. COOK TILL MOST OF THE WATER FROM SUGAR AND PINEAPPLE GETS EVAPORATED. TAKE ANOTHER PAN.THEN ON A MEDIUM FLAME ADD GHEE OR CLARIFIED BUTTER AND KHOYA. SAUTE FOR A MIN AND ADD MILK AND SAFFRON. STIR TO MIX KHOYA PROPERLY.THEN ADD CAKE. CAKE CAN BE MORE OR LESS AS IT ADDS VOLUME TO THE HALWA. THEN ADD PINEAPPLE MIXTURE. MIX IT WELL. ADD LITTLE FOOD COLOR TO GIVE IT THE RIGHT COLOR. ADD CASHEW AND STIR FOR FEW MINS. REMOVE FROM FIRE AND LET IT COOL.ADD FINELY SLICED ALMONDS FOR GARNISHING.