South Indian Style Pineapple Kesari

Ingredients

• 200gms coarse semolina
• 120gms ghee
• 150gms caster sugar
• 450mls warm water
• 12 green cardamom pods; seeds powdered
• Generous pinch of saffron
• 170gms pineapple cut into chunks
• Handful cashew nuts roughly chopped

Steps

1. In a measuring jug add the water along with the sugar. Dissolve and set aside
2. In a large non stick kadhai or wok add the 100 gms ghee along with the semolina. Roast over a low flame for 15-17 minutes as it begins to change colour and realise a nutty aroma
3. Slowly add the sugar water along with the cardamom powder and saffron. Stir well for 3 minutes as the moisture begins to evaporate and the kesari mix thickens
4. Add the pineapple chunks and keep stirring for 2 minutes. The Kesari halwa will begin to leave the sides of the pan. At this stage add the remaining ghee. Stir well, turn the heat off and cover leaving to rest for a few minutes
5. In a small pan heat a little extra ghee and fry cashewnuts. Serve the Pineapple Kesari warm garnished with fried cashews