Soak saffron or kesar in hot milk for 30 minutes. Keep this aside.
Roast the dry fruits in ghee until they are golden and keep this aside.
Take a thick bottomed pan, add pineapple pieces, saute well on low to medium flame.
Now add 2 tbsp sugar, saute again until the pieces become soft and get coated with sugar. Cool and keep aside to use it later.
Soak rice in water for 2 hours. Drain water and dry for 30 minutes.
Coarsely powder the rice and keep this aside.
Heat a thick bottomed wok, add milk, little water and boil.
Now add coarsely powdered rice little at a time, with continuous stirring.
Add the entire coarse rice to milk, add saffron milk and cook on low to medium flame with continuous stirring. (It took approximately 15 minutes).
Check whether the rice is cooked. Now add sugar and keep stirring.
As sugar dissolves and phirni starts thickening.
At the end add ghee roasted dry fruits, sweetened pineapple pieces, boil once and pineapple kesar phirni is ready to be served hot or warm. This phirni can also be refrigerated and served cold.
