Dry roast semolina/rava for 5 minutes until it starts to smell aromatic. once done transfer to a plate amd let it cool down.
Meanwhile in the same pan add Clarified butter/ghee fry dry fruits until lightly golden. Remove them to a plate and keep aside.
To the same pan add pineapple chunks and saute them for 2-3 minutes.
Once done add water and get to rolling boil.
On low flame add semolina little by little. Keep stirring continuously and make sure there are no lumps.
Add sugar, cardamom powder, dry fruits and mix well.
Now add 3 tsp saffron milk and give it a good stir. Or you can use few drops of saffron food colour.
Lower the flame. Cover and cook until water evaporates. If desired add more ghee.
Pineapple kesari tastes grat when served hot. Enjoy. ☺
