Pulse the pineapple pieces in a blender for 2 seconds.
Transfer to a thick bottomed pan.
Add sugar, water and lemon juice.
Cook on medium heat, stirring continuously, till the pineapple is cooked and the mixture achieves a 1 thread consistency.
Switch off heat.
Add the avalosepodi, a little at a time, till you get a soft, dough like consistency.
Add the cardamom powder and mix well.
To check, grease you palm with oil or ghee and take a little bit of the mixture. Make a small ball and place on a plate. If it holds shape it is good to go.
If not, add more avalose podi.
Now make small balls from the dough. Roll them evenly and place in a plate of avalosepodi.
If you don't have avalosepodi left, you can place the balls in a greased plate as well.
Allow to cool completely.
Transfer to an airtight container.