Pineapple Kesari, Pineapple Sheera

          Kesari is a favorite at home and since we all like pineapple, we love this Pineapple Kesari very much. It's been a long time since I made it at home, and now since pineapples are in season, I made this kesari. It's a very easy dish, we can use both fresh and canned pineapple, and the pineapple flavor takes the regular kesari to the next level..

Need To Have

• Rava/ Semolina/ Sooji - 1/2 cup
• Chopped Pineapple - 3/4 cup
• Sugar - 3/4 cup
• Ghee - 4 tablespoons
• Broken Cashews - 1 tablespoon
• Golden Raisins - 1 tablespoon
• Yellow Food Color - a pinch

Method

          Heat 1/2 tablespoon of ghee, add the cashews and raisins, roast till golden, remove and keep. Add another 1/2 tablespoon of ghee, add the rava, roast it for about 5 minutes, remove and keep.

          Now heat 1 + 1/2 cup of water, add the yellow color and then the pineapple pieces, cover and cook for 5 minutes.

          Then add the roasted semolina, mix, cover and cook for another 5 minutes, till the semolina is cooked. Add the sugar and mix ( if the mixture is thick, add 1/4 cup water ).

          Keep mixing, till the sugar dissolves and the mixture has a porridge like consistency. Add the remaining ghee, mix, add the roasted cashews and raisins, mix and remove.

Note
Depending upon what you like, add fine quality or slightly coarse variety of semolina.
If you like to make burfis or square pieces of the kesari, then let it become thick, put it on a greased plate, let it cool and slice out pieces.
I personally prefer soft and warm kesari, so I remove it when it has a thick porridge consistency, it thickens as it cools, and depending on your preference, serve it warm or cold.
Depending on the sweetness of the fruit, you can decrease the amount of sugar and if you are using canned pineapple, less sugar will be needed, because the fruit is in a sugar syrup.