Pineapple Kesari (Rava Kesari with Pineapple)

Ingredients

• Pineapple - 1 cup
• Semolina (rava) - 1 cup
• Sugar - 2 cup
• Cardamom powder - 1/2 tsp
• Kesari color (yellow) - 1 pinch
• Cashew nuts - 5 whole
• Raisins - 10 whole
• Ghee - 1 cup
• Milk
• Boiled water

Instructions

1. 1Peel and chop 1 cup pineapple into small pieces and set them aside so they are ready when the rava is cooked.
2. 2Heat 2 tbsp of ghee in a pan, fry 5 whole cashew nuts and 10 whole raisins until the cashews are golden, then remove them to a plate and keep aside.
3. 3Add the remaining ghee from the 1 cup to the same pan, then add 1 cup semolina (rava) and stir constantly over medium heat until the semolina turns light brown in color and gives a nutty aroma.
4. 4Once it is light brown in color, add the required amount of boiled water and stir continuously to avoid lumps until the semolina is cooked through.
5. 5When the rava is cooked, add the chopped pineapple pieces, mix well, and let it cook for some time so the pineapple softens and melds with the rava.
6. 6Dissolve 1 pinch kesari color in a little milk, then add 2 cup of sugar, 1/2 tsp of cardamom powder and the dissolved kesari color to the pan; stir continuously till it leaves the sides of the pan and becomes glossy.
7. 7Remove the pan from the heat, garnish with the fried cashew nuts and raisins, and allow the kesari to cool so it firms up.
8. 8Once it is cool, cut into desired shapes and serve warm or at room temperature. Optional: serve with a dollop of whipped cream or a small scoop of vanilla ice cream for an indulgent twist.