Slice off the skin of the pineapple and chop finely. We need one cup of pineapple pieces for one cup of sooji rava.

Taste a piece of the fruit. If it is sweet we can reduce the amount of sugar by 1/4 cup. Incase of sour pineapple then you may have to use an equal amount of sugar to rava. That means one cup of sugar for one cup sooji.

First, in a pan heat a tbsp ghee and fry 2 tbsp of broken cashew nuts. You can also use raisins, almonds, or other nuts/seeds.

To the same pan, measure and add one cup of sooji rava and fry.

Roast the rava in medium heat for few minutes in ghee.

Don't allow the sooji to change in color. Switch off and set aside.

In another large cooking pan, add three cups of water. Use the same cup to measure rava, sugar and water. I used the US measure 1 cup(approx. 200g/240ml).

Let the water boil and add 3/4 cup of sugar. Add 1 cup incase the pineapple you use is sour and not sweet. I had the sweetest pineapple hence I used only 3/4 cup of sugar.

Add a drop of natural food color(saffron or yellow) and mix.

When the sugar dissolves completely in the water, add a cup of finely chopped pineapple.

Next, add the roasted rava and cashews gradually into the sugar pineapple water.

Mix quickly while adding rava to avoid lumps formation.

Keep the heat to low settings. Mix well, cover with a lid and let the rava cook on low heat.

Sooji gets cooked very quickly hence keep an eye, mix once or twice in between.

Cover again and cook the kesari for around 8 minutes until the rava absorbs the water completely.

By the time sooji and pineapple cooked soft and smooth, blend well with each other.

Open the lid, add a tsp of cardamom powder and mix.

Finally, add two tbsp of ghee, mix well and switch off.

Serve the smooth and sweet Karnataka special pineapple kesari warm with breakfast or chilled for snacks.