Hearty Spices

Add 15oz of Ricotta Cheese, a pinch of Saffron and a tbsp of Milk in a bowl. Mix well until combined. Microwave for 3 sets of 3 minutes each checking in between. Add 5 tbsp of Condensed Milk, a pinch of Cardamom Powder and mix well. Microwave 2 mins at a time until the mixture comes together. Let it cool.  Make small balls out of the cheese and press in a nut or garnish with crushed  rose petals .

Preheat the oven to 350F and prepare a 8x8 baking pan with parchment paper. Melt 1/2 cup of Butter in a mixing bowl. Add 2 eggs, 2/3 cup of Sugar, a tsp of Vanilla essence, 1/2 tsp of Salt, 1/4 tsp of Baking Soda and whisk until smooth. Add a cup of All Purpose Flour and stir in until just combined. Add 20 oz / 2 cups of crushed Pineapple (reserve 3-4 tbsp of Juice for later) and stir to combine. Turn the batter into the prepared pan, smoothing the top. Bake for 40 minutes or until it passes the toothpick test. Set the cake on wire rack until it cools down. Glaze - Add 2 cups of Confectioner's Sugar, 3-4 tbsp of reserved Pineapple Juice and whisk vigorously until smooth. Using a paring knife / skewer, poke the cake in multiple spots. Evenly pour the glaze over the cake slowly until all of it soaks in. Let it rest for couple hours before serving.