Recipe for Pineapple Kesari

1. Heat the ghee or butter and add the raisins and cashews. Cook on medium temperature, stirring all the time until golden.

2. Lower the temperature, add the semolina and heat through (do not let it change colour).

3. Add yellow food colour to the boiling water and add to the pan, stirring all the time. Add remaining ingredients. Bring to boil and stir for one minute.

4. Remove immediately from heat. Pour into a non-stick pan (or a well-greased pan) and leave to set for 30 minutes. Cut in diamond shapes and serve.