Place 2 cups makhanas to a pan.
Dry roast them in medium heat until light golden brown.
When the makhanas cool down grind them to powder.Keep aside.
Similarly dry roast 1 cup of cashew or kaju to light golden brown. When cools down grind to powder.
For the sugar syrup mix 1 cup of sugar with 1/2 cup of water and bring to boil.
When sugar dissolves completely, add 1/4th cup of fresh pineapple chunks (small) and continue to cook until sugar syrup becomes sticky and 2 string consistency.
When the syrup becomes little cool, grind with the pineapple chunks to a paste. This paste will help to give sweetness and flavour to ladoos.
Heat 2 tablespoon ghee in a heavy bottomed pan.
Add in makhana powder and fry in medium low heat until a nice roasted aroma emits. It will take about 5 minutes to fry. Be careful not to burn at the bottom. You have to constantly stir.
Next add in cashew powder and stir to mix and fry for 2-3 minutes more.
Now add in sugar pineapple mixture and mix nicely to incorporate the syrup well to the whole mixture.
Check the sweetness of the mixture. If you feel that it's ok then add in crushed pistachios. I added 2 tablespoon of icing sugar in this stage according to my taste.
Mix well by stiring constantly and then remove from heat. Don't stop stirring after removing from heat, as the heat of the pan may burn the mixture.Your ladoo mixture is ready now.
When the mixture cools down to such a temperature that you can touch, take small lemon size portion and roll between your palm to make ladoo.
Delicious, healthy and pineapple flavoured ladoos are ready now to serve. You can serve them at room temperature or keep in the refrigerator to make them little hard, and then serve.
