Pineapple Kesari, Pineapple Semolina Pudding, Pineapple Sheera

1. Blend together the chopped pineapple, sugar and cardamom powder in a mixer and make a smooth paste. Set aside.
2. Heat 2 tablespoon ghee in a pan, fry the cashew nuts and raisins until the raisins are puffed up and the cashew nuts are slightly golden in color on low heat. Transfer to a bowl and set aside.
3. Roast semolina in the same pan for about 3-4 minutes or until fragrant on low-medium heat. Do not brown. Transfer to a bowl and set aside.
4. Pour water into the same pan, bring to a boil. Then add in the roasted semolina, salt and mix well.
5. Cook until the mixture becomes soft and slightly dry on low heat.
6. Now add in the pineapple-sugar mixture and cook for 3-4 minutes on medium heat. Keep stirring.
7. Add the remaining ghee and stir until the mixture leaves the sides of the pan and forms a mass without any lumps.
8. Once it leaves the sides of the pan and forms a mass, add fried cashew nuts, raisins and mix well.
9. Remove from heat and serve warm.

Notes:

• Adjust the quantity of sugar according to the sweetness of pineapple. I used ¾ cup of sugar.