Pineapple sheera

Pineapple sheera (pineapple kesaribath) is a very famous sweet in Karnataka. It is called as sheera in South canara and udupi regions and served along with upma or idli for breakfast during wedding functions. If it is served along with upma, it is called chow chow bath in Bangalore region. Kesaribath is made in North of india as well where it is called sooji ka halwa. It is quite simple recipe.

Ingredients
Rawa (sooji/ semolina) - 1 cup
Pineapple chunks - 1/2 to 3/4 cup
Ghee - 1/4 cup
Sugar -1/2 cup
Cashew, rasin and badam - 10 to 15 each
Cardamom - 5
Pinch of saffron or orange food colour (optional)
Milk - 3 tbsp (to soak saffron)
Method - first soak the saffron strands in milk. Take a large kadai and roast the rawa. The raw smell of rawa should go and the rawa should be aromatic. Keep it to cool in a plate. Now dry roast the chopped badam and cashew. I like to dry roast badam and cashew as I feel their taste is enhanced by doing so. Take a tsp of ghee and roast the rasins. Put the roasted badam and cashew to same kadai. Add about 2 cups of water and allow it boil. When it comes to a rolling boil slowly add the roasted rawa with continuous stirring. Make sure there is no lumps formed. Now add the pineapple chunks and keep on stirring. Add the remaining ghee. When the rawa also boils, and water evaporates, add sugar. Keep on stirring. Make cardamom into powder and add that also. Add the saffron soaked milk to it. Keep stirring till the ghee leaves the side.
Serve hot or after refrigeration