Procedure to make Beetroot Pineapple Jim Jam Cookies: In a bowl add butter and sugar and mix it well.
Add refined flour in the mixture and make a dough.
Add egg white and mix it.
Add vanilla extract, cardamom powder and mix it.
Refrigerate the dough for 8 - 10 minutes.
In a heated pan, add chopped pineapple, sugar, toss it and put the pineapple in a plate.
On a butter paper place the cookie dough, cover the cookie dough with another butter paper and roll it out with a rolling pin.
Cut out the cookie dough with a cookie cutter in a circular shape.
Refrigerate the cookie dough for 5 - 8 minutes.
Bake the refrigerated cookie dough in a preheated oven for 12 - 15 minutes at 180' C.
In a heated fry pan add sugar and mix it well.
Add the mixture on a tray.
Add the leftover almonds in sugar.
For plating Beetroot Pineapple Jim Jam Cookies brush custard on a plate, add caramelized pineapple, biscuits, layer the biscuits with finely chopped pineapple, beetroot halwa on it and layer it with a biscuit.
To garnish Beetroot Pineapple Jim Jam Cookies sprinkle powdered sugar, caramelized puffed rice, caramelized almonds and the delicious dessert is ready to serve.