1/2 cup semolina
1 cup pineapple juice
1/2 cup water
3 pineapple slices - diced
7-8 strands of saffron - soaked in 2 tbsp water
1/4 cup sugar (adjust based on pineapple juice sweetness)
Pinch of salt
10 cashew nuts
4 cardamom pods - seeds crushed
1) Take 1 tsp of ghee in a frying pan and roast semolina. Stir until it starts to turn brown. Keep aside
2) Take pineapple, pineapple juice, water, sugar, salt, 1 tsp ghee, cardamom powder, saffron strands in a pan. Bring it to boil.
3) Add semolina and stir. Make sure no lumps are formed. Keep stirring until semolina completely absorbs the water. Check for sugar.
4) In a small skillet, take 2-3 tsp of ghee. Add cashew nuts and fry until it starts to change colour. Take it off heat. Add raisins. After 10-15 seconds add it to the kesari baath. Stir again.