Pineapple Kesari

Ingredients

• 1/2 cup finely chopped fresh pineapple
• 7 1/2 tablespoons granulated sugar, divided
• 2 tablespoons ghee, divided
• 2 tablespoons raw whole cashews, roughly chopped
• 2 teaspoons golden raisins
• 1/8 teaspoon saffron threads, crushed
• 1 1/2 cups water, divided
• 1/2 cup regular (not fine) sooji or rava (semolina)
• Cooking spray
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon ground cardamom

Steps

1. Stir together pineapple and 1 1/2 tablespoons sugar in a small bowl until pineapple releases juices. Let stand at room temperature for 15 minutes.
2. Meanwhile, melt 1 1/2 teaspoons ghee in a medium skillet over medium. Add cashews and raisins, and cook, stirring constantly, until cashews are light golden and raisins are plump, 2 to 3 minutes. Transfer cashew mixture to a small bowl, and set aside. Wipe skillet clean.
3. Stir together saffron and 1/4 cup water in a separate small bowl; let bloom 10 minutes. Meanwhile, add 1 tablespoon ghee to cleaned skillet, and melt over medium. Add sooji; cook, stirring constantly, until fragrant and toasted, 5 to 7 minutes. Remove from heat; scrape mixture into a small bowl.
4. Lightly coat an 8-inch square baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides. Set aside. Pour saffron mixture into a small saucepan; add remaining 6 tablespoons sugar and remaining 1 1/4 cups water. Bring mixture to a boil over medium, stirring occasionally to dissolve sugar. Stir in pineapple mixture. Return to a boil over medium. Boil pineapple mixture, undisturbed, 30 seconds. Stir in salt. Reduce heat to low. Stir in toasted sooji; cook, stirring constantly, until water is fully absorbed and mixture is very thick, 1 to 2 minutes. Stir in cardamom, cashew mixture, and remaining 1 1/2 teaspoons ghee. Remove from heat.
5. Spread sooji mixture evenly in prepared pan. Place another piece of plastic wrap directly on surface, and press mixture to form a flat, even layer. Refrigerate until firm, about 1 hour.
6. Remove and discard top piece of plastic wrap; invert kesari onto a clean work surface. Unwrap kesari, and discard plastic wrap. Cut into 1-inch squares. Arrange on a platter, and serve.