Pineapple Kesari Bhath Recipe - Sweet Semolina Pudding

Step 1: To begin making the Pineapple Kesari Bhath Recipe, soak the saffron in a tablespoon of hot milk and keep aside

Step 2: Heat a tablespoon of ghee in a small skillet over medium heat

Step 3: Add the cashew nuts and allow it to roast until crisp and golden brown

Step 4: Add the raisins and saute until it puffs up and turn off the heat

Step 5: Keep this aside

Step 6: In a saucepan, cook the pineapple on low heat until it softens and gets well cooked

Step 7: Once done turn off the heat and allow it to cool

Step 8: Keep this aside

Step 9: In another saucepan; bring the remaining milk, 2 cups of water to a brisk boil

Step 10: Add the sugar, cardamom powder, saffron milk, camphor and turn the heat to low and keep it  simmering until we roast the rava (sooji)

Step 11: In a heavy bottomed pan; heat 1/4 cup of ghee and add the semolina

Step 12: Roast the rava in the ghee on medium heat until you can smell a roasted aroma coming through and the rava becomes golden brown in colour

Step 13: After the rava has roasted, gradually add the milk mixture into the rava

Step 14: Keep stirring continuously as you add the milk so no lumps form

Step 15: Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly

Step 16: Keep stirring for at least 5 minutes until you notice the Kesari Bhath leaves the sides of the pan

Step 17: Once done, stir in the roasted cashew nuts and raisins and mix well to combine

Step 18: Transfer the Kesari Bhath to a serving dish and serve warm or chilled

Step 19: Serve the Pineapple Kesari Bhath along with Khara Bhath - Rava Upma for breakfast or any special occasion like wedding or a festival