PINEAPPLE KESARI || PINEAPPLE SHEERA

INGREDIENTS
Rava / semolina - 1 cup
Pineapple chunks - 1/2 cup
Sugar - 1.5 cups
Water - 3.5 cup
Ghee - 2 tbsp + 3 tbsp
Cashews - 10 no 
Cardamom - 2 no (powdered with 1 tsp sugar)
Saffron flakes/Yellow food color- 1 big pinch 

METHOD
1. Dry roast semolina until it turns aromatic and keep it aside, it should not change color
2. Heat 2 tbsp ghee in the pan, fry cashews and keep aside
3. In the same pan, add pineapple and saute for 2-3 minutes
4. Add water, sugar, saffron flakes, cardamom powder and stir well
5. When the water start to boil, slowly add semolina little by little and stir well, so it will not turn lumpy
6. Lower the flame, add 3 tbsp ghee, cover and cook for nearly 7-10 minutes. Stir occasionally
7. When all the water evaporates, the mixture will not stick on the sides of the pan
8. Add cashews, switch off the flame and keep it closed for another 2-3 minutes
9. Move to a storage container or serve the pineapple kesari hot/warm