MAKE THE SWEET PASTRY
1. In a food processor, pulse the flour, powdered sugar, and salt to combine. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
2. Add the egg yolk and 2 tablespoons ice water. Pulse until the dough just begins to clump together. Add remaining water 1 teaspoon at a time if needed.
3. Turn the dough onto a work surface and press into a flat rectangle. Wrap tightly in plastic and refrigerate for at least 1 hour or overnight.
4. On a lightly floured surface, roll the chilled dough to fit a 9x13-inch baking pan with sides coming about 1 inch up the edges. Transfer to pan, pressing gently into corners. Trim excess and prick the base all over with a fork. Refrigerate for 30 minutes.
5. Preheat oven to 375°F (190°C). Line the pastry with parchment and fill with baking beans or rice. Blind bake for 20 minutes. Remove parchment and weights, then bake another 10-12 minutes until the base is golden and fully cooked. Set aside to cool. Reduce oven to 350°F (175°C).

MAKE THE PINEAPPLE JAM (CAN BE MADE AHEAD)
6. Combine the diced pineapple, sugar, lemon juice, and ginger (if using) in a medium saucepan. Cook over medium heat, stirring frequently, until the pineapple breaks down and mixture thickens to jam consistency, about 20-25 minutes.
7. The jam is ready when it holds its shape on a spoon and a trail remains when you drag a spoon through. Let cool completely.

MAKE THE CARDAMOM FRANGIPANE
8. In a stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
9. Add the eggs one at a time, beating well after each addition. Scrape down the bowl.
10. Add the almond flour, all-purpose flour, ground cardamom, vanilla, and salt. Mix on low until just combined. Do not overmix.

ASSEMBLE AND BAKE THE FRANGIPANE LAYER
11. Spread a thin, even layer of pineapple jam (about ½ cup) over the cooled pastry base.
12. Carefully spread the frangipane over the jam layer, smoothing with an offset spatula.
13. Bake at 350°F (175°C) for 35-40 minutes, until the frangipane is golden brown and springs back when gently pressed.
14. Remove from oven and let cool completely in the pan—at least 1 hour. The frangipane must be fully cool before adding the burfi.

MAKE THE COCONUT BURFI TOPPING
15. Place desiccated coconut in a bowl with ½ cup of the milk. Let soak for 15 minutes to rehydrate.
16. In a large, heavy-bottomed pan, combine the soaked coconut (with any remaining milk), remaining ½ cup milk, and sugar. Cook over medium heat, stirring constantly.
17. The mixture will first become liquid, then gradually thicken as moisture evaporates. This takes 15-20 minutes.
18. When mixture begins to pull away from the sides of the pan and looks dense and slightly glossy, add the ghee, cardamom, and salt. Stir vigorously for another 2-3 minutes.
19. Test for doneness: Take a small amount and roll between your fingers. If it holds together without being sticky, it's ready.
20. While the burfi is still hot and pliable, spread evenly over the cooled frangipane layer. Press down firmly with a greased spatula.

FINISH AND SERVE
21. While burfi is slightly warm, sprinkle with chopped pistachios, pressing gently to adhere. Add silver leaf and rose petals if desired.
22. Let set completely at room temperature for at least 2 hours, or refrigerate for 1 hour.
23. Cut into 16 equal pieces with a sharp knife, wiping clean between cuts.