Roast the Semolina:
In a pan, heat 2 tablespoons of vegan ghee.
Add the semolina and roast on a low flame until light golden. Set aside.
Prepare the Pineapple Mixture:
In the same pan, add crushed pineapple and cook for a few minutes.
Add 2 cups of water and bring to a boil.
Combine Ingredients:
Gradually add the roasted semolina while stirring to avoid lumps.
Add sugar and mix until dissolved.
Add Flavorings:
Stir in cardamom powder and saffron (if using).
Cook on low heat until thickened.
Ghee and Nuts:
In a small pan, heat the remaining ghee and fry the cashews and raisins until golden.
Pour over the kesari mixture and mix well.
Serve:
Transfer to a serving dish and enjoy warm or at room temperature.

Tips:

If using tinned pineapple slices, no need to boil them in water; instead, add them directly to the rava when you add the hot sugar syrup.
To make the color more prominent in this kesari, add 1 to 2 drops of natural yellow color extract or about 10 to 12 strands of saffron, crushed.
Make the fruity pineapple flavor more dominant in the Pineapple Halwa by adding 1 to 2 drops of pineapple essence in the recipe.

This Pineapple Kesari is a delicious and rich dessert, perfect for celebrations!

Pineapple Kesari