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Pineapple Kesari is a delicious South Indian dessert made with semolina (rava), pineapple, sugar, ghee, and cashews. It's a flavorful and aromatic variation of the traditional kesari, adding a fruity twist with the sweetness and tanginess of pineapple. Here's how to make it:

Ingredients:
*Semolina (rava)* – 1 cup
*Pineapple (fresh or canned)* – 1 cup, chopped into small pieces
*Sugar* – 1 cup (adjust to taste)
*Water* – 1.5 cups
*Ghee* – 3-4 tablespoons
*Cashews* – 10-12
*Raisins* – 10-12
*Cardamom powder* – ½ teaspoon
*A pinch of saffron (optional)* – for color and aroma
*Turmeric powder* – a pinch (optional, for color)

Instructions:

1. **Prepare the Pineapple**:
If using fresh pineapple, peel and chop it into small pieces. Blend it into a smooth puree or keep it chunky depending on your preference.
If using canned pineapple, drain the syrup and chop it into small pieces.

2. **Roast Semolina (Rava)**:
Heat 1 tablespoon of ghee in a heavy pan.
Add the semolina (rava) and roast it on medium heat until it turns slightly golden and emits a nice aroma. Stir continuously to avoid burning. This step should take about 5-7 minutes. Set aside.

3. **Cook Pineapple**:
In the same pan, add 1 tablespoon of ghee. Add the chopped pineapple pieces and sauté for 2-3 minutes. This will help release the pineapple’s flavor and remove excess moisture.
Add the sugar and stir. Allow the sugar to dissolve and cook for another 2-3 minutes until it becomes a bit syrupy.

4. **Add Water**:
Pour in the water and bring it to a boil. If you're using saffron, add it now, allowing it to infuse the water.
Once the water starts boiling, reduce the heat to low.

5. **Cook the Rava**:
Gradually add the roasted semolina (rava) to the boiling water while stirring constantly to avoid lumps.
Stir continuously until the mixture thickens and the water is absorbed. This will take about 3-4 minutes.

6. **Add Ghee and Flavorings**:
Once the mixture thickens, add the remaining ghee (2-3 tablespoons), cardamom powder, and a pinch of turmeric powder (optional, for color).
Stir well to combine all the ingredients. The kesari should begin to pull away from the sides of the pan and have a smooth, lump-free consistency.

7. **Fry Cashews and Raisins**:
In a separate small pan, heat a teaspoon of ghee and fry the cashews and raisins until they are golden brown and plump. Add them to the kesari.

8. **Serve**:
Serve the Pineapple Kesari warm, garnished with additional cashews and raisins if desired.

Tips:
**Adjust sweetness**: You can adjust the amount of sugar based on the sweetness of the pineapple you’re using.
**Consistency**: If the kesari is too thick, add a little more water to adjust the consistency to your liking. It should be soft and slightly sticky.
**Vegan Option**: You can use coconut oil instead of ghee for a vegan version.

Enjoy your homemade Pineapple Kesari, a perfect dessert for any occasion!

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