Pineapple Kesari (Pineapple Sheera)

Tip: click step to get into cook mode

1 cup semolina ((rava /suji))

3 tablespoons ghee ((1 to 2 tablespoons more, optional))

1 cup pineapple (chunks (sweet, half inch pieces))

2½ cups water

½ cup sugar

¼ teaspoon cardamom powder ((elaichi))

1 pinch saffron (( kesari or orange food color) (optional))

10 cashews (or as needed)

1 to 2 tablespoons raisins (or as needed)

Heat 1 tbsp ghee in a pot. Fry cashews until lightly golden.
Then add raisins and fry until they turn plump. Remove them to a plate and keep aside.
Add rava/ suji and fry on a medium heat until it turns aromatic. Do not brown the rava. Transfer to a plate and set aside.
To the same pot, add 2 tbsps ghee and pineapple. Saute for 2 to 3 minutes.
Add sugar, water and bring it to a rolling boil along with saffron.
When the water begins to boil, reduce the flame to medium. With one hand pour semolina to the pot in a slow stream stirring constantly to avoid formation of lumps. We don't want lumps of semolina here.
Quickly stir and break lumps if you find any. Add cardamom powder. Stir well.
Lower the flame. Cover and cook until all the water evaporates. If desired add more ghee. Cook for 2 to 3 mins on a low flame.
Switch off the fire and keep covered for 2 to 3 minutes.
Serve pineapple sheera or kesari hot or warm. Garnish with nuts and raisins.