Pineapple Kesari

Heat a non-stick tawa, add 3 tbsp ghee and fry cashews till golden and remove only the nuts retaining the ghee. (Raisin can be added at this stage along with cashews but I personally don’t prefer raisins for this recipe, as there’s already a fruit included and adding raisins makes it odd with pineapple chunks while eating, choose if you like it that way.) In the pan with leftover ghee roast the rawa over low  medium flame for 3 minutes or until it turns light golden brown. When done, switch off and remove. (do not over brown) Meanwhile core the pineapple and cut them into small chunks and keep it ready, retain the juice from the fruit which can also be used along with the pieces. Heat water along with sugar, cardamon crushed, pineapple chunks and juice. Let it come to a rolling boil and bring down the flame to medium and let it cook until the pineapple pieces cook well. (2 minutes, approx) When pierced with a knife the chunks should split or when pressed should feel mushy. When this syrup is ready, add the food colour and mix well. Keeping the flame over medium range, slowly add the roasted rawa and mix to avoid lumps. Let it cook for few minutes or until the water slightly disappears, turning to a thick mass. Now add the cashew and slowly add ghee as you stir. This consistency will slowly turn soft and melty… ghee separating from the raw(indication its done), switch off.