Grind the cooked pineapple and remove the fibres.
In a pan take 4 tsp of gelatin with 4 dsp of water and melt it by double boiling, i.e by keeping this in a bigger pan where the water is boiling and continously stirring it.
Add this to the pineapple pulp and beat it with an egg beater.
Add the condensed milk and beat it once more using egg beater.
Beat the egg yolk and add the milk add suger(2 dsp)and boil it again by double boiling.
Make a paste of maida and water (1/4 cup) and add to the egg yolk, milk, sugar mixture.
Add this custard to the above pineapple mixture.
Beat the egg whites with 5 dsp of suger till it becomes fluffy.
To this, add the melted gelatin (1 tsp) with water (1 dsp) by double boiling.
After adding the melted gelatin, again beat the egg whites.
Add the egg whites to the pineapple mixture.
Mix it very slowly so that the froth is not gone.
Pour this to a beautiful glass bowl.
Keep it in the fridge for setting.
After setting, transfer it to a serving plate by putting the bowl on the plate upside down.
Decorate with cherries.
:- Enjoy the pudding.