Slice the pineapple into small pieces.

Cook the pineapple pieces under a low flame with sugar and water for about 10 minutes. if you use fresh pineapple, water will ooze out of the pineapple while cooking.

Once done, take the pan off the heat and separate the pineapple pieces from the liquid. Keep the pineapple aside and let it cool.

Strain the liquid through a fine sieve while it is still hot.

Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Let bloom for about 5 minutes. Then heat gently in the microwave for about 15 seconds (600w) and stir until dissolved and clear.

Next, add the prepared gelatin to the warm pineapple syrup and mix well.

Pour the prepared pineapple jelly into the pan and arrange about half of the cooked pineapple. Refrigerate until just the set but not firm before adding the second layer.

Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for about 15 seconds (600w) and stir until dissolved and clear.

Mix condensed milk in hot water. Add the dissolved gelatin and mix well. (You can also dissolve the bloomed gelatin directly into the warm liquid.)

Arrange the rest of the pineapple slices on top of the ‘nearly set but not the firm’ first layer and gently pour the condensed jelly mixture. {Make sure the condensed milk jelly mixture has cooled slightly before pouring it on top of the first jelly layer. If you pour the gelatin mixture while it is still warm, it may melt the first layer a bit causing the two layers to mix together.}

Refrigerate the jelly for about 4 hours or until the jelly is fully set. You can also let it set overnight.

Dip the mold into warm water for about 10 seconds, and then invert it into a serving plate.

Cut it into slices and serve just plain or with some ice cream.