Pineapple Kesari

Instructions

1. 1

   Heat the ghee in a pan over medium heat. Add the cashews and raisins, and fry until the cashews turn golden brown and the raisins puff up. Remove them from the pan and set aside.

2. 2

   In the same pan, add the semolina and roast it on low heat until it turns light golden and emits a nutty aroma. Be careful not to burn it.

3. 3

   Meanwhile, in a separate saucepan, bring 2 cups of water to a boil. Add the pineapple chunks and let them cook for a few minutes until they soften.

4. 4

   Add the boiling pineapple water mixture to the roasted semolina slowly, stirring continuously to avoid lumps.

5. 5

   Once the semolina absorbs the water and thickens, add the sugar and mix well. Continue to cook on low heat, stirring occasionally.

6. 6

   Add the fried cashews and raisins, along with the cardamom powder, to the mixture. Stir well to combine all the ingredients.

7. 7

   Cook for a few more minutes until the kesari leaves the sides of the pan and reaches the desired consistency.

8. 8

   Remove from heat and serve warm. Enjoy your delicious Pineapple Kesari!