Pineapple Kesari

Instructions

1. 1

   Heat 1/4 cup of ghee in a pan over medium heat.

2. 2

   Add 10 cashew nuts and 10 raisins to the pan and fry until the cashews turn golden brown. Remove and set aside.

3. 3

   In the same pan, add 1 cup of semolina and roast it on low heat until it turns aromatic and light golden. Be careful not to burn it.

4. 4

   In a separate pot, bring 2 cups of water to a boil.

5. 5

   Add 1 cup of pineapple chunks to the boiling water and cook for 2-3 minutes.

6. 6

   Gradually add the roasted semolina to the boiling water and pineapple mixture, stirring continuously to avoid lumps.

7. 7

   Once the semolina is cooked and the mixture thickens, add 1 cup of sugar and mix well.

8. 8

   Add the fried cashews and raisins, 1/4 teaspoon of cardamom powder, and a pinch of saffron to the mixture.

9. 9

   Stir everything together and cook for another 2-3 minutes until the sugar dissolves completely and the kesari reaches the desired consistency.

10. 10

    Remove from heat and serve warm.