Chop pineapple pieces in to very fine chunks. Keep them aside.

De-seed cardamoms and finely powder them. Soak saffron strands in milk for 10 minutes.

In a vessel add finely chopped pineapple and 2.5 cups of water. Bring this to boil.

Mean while heat a wok/kadai adding 3 tsp of ghee and cashews. Fry them till they slightly change color, then remove them. In the remaining ghee fry raisins till they puff up. Remove and keep them aside. Include one more tsp of ghee and roast rava/semolina till nice aroma wafts out.

Keeping the flame in minimum, add the cooked pineapple along with water to roasted rava. Be careful at this stage as there are chances of lump formation and the mixture may splutter too. Keep stirring while including water to rava. Add soaked saffron or food color and mix well.

Rava gets cooked and forms a lump, at this stage add sugar. Sugar gets diluted giving shiny texture to pineapple kesari.

Mix in rest of the ghee and stir well. Finally add roasted cashews, raisins and cardamom powder. Switch off the flame.

Pineapple kesari is ready. Serve as quick dessert and relish.

Be careful when adding water to roasted rava. When hot water added to hot rava, the mixture will splutter. So keep the flame in minimum or switch it off till you finish adding water, after which you can restart.

Let rava cook completely and thicken before adding sugar to it. Otherwise the pineapple kesari may become sticky.

Do not compromise with ghee, it is the ghee and sugar that give appealing texture to rava kesari. You can add more than specified but not less.

The rava to water ratio what I follow is 1:2 cup. If you like more gooey texture then water can be increased from 2 to 3 cups.

You can replace food color by saffron if you prefer.