Wash sago seeds well and dry it with a cloth.
Pour little ghee in a pressure cooker.
Add the sago seeds and stir for about 2 mins.
Add some water and cook upto 1 whistle.
Reduce the flame and cook for 10 mins on low flame.
Heat up another vessel.
Add milk and sugar and mix well.
Add the cooked sago seeds to it.
Cook, till it becomes thick and payasam consistency.
Keep it in the fridge over night.
Chop the pineapple into very small pieces(can be grated also).
Heat up a frying pan.
Add the grated pineapple and sugar and cook, till the sugar gets dissolved nicely and the mixture becomes thick.
Keep this mixture in the fridge over night.
Before serving, mix together the payasam and pineapple caramel nicely.
:- Serve chilled.