Pineapple Kesari (ISKCON)

Pineapple Kesari (ISKCON) 

Ingredients:

1/2 cup Rawa (Semolina)
1/2 cup Pineapple puree
¾ cup Water
1/2 cup Milk
¼ cup Cream
5 Tblsp Sugar
several strands Saffron (Kesar)
2 little Ghee
1/4 tsp Cardamom (Elaichi) powder

In a little ghee, toast the rawa until the grains have darkened a shade or two. Steep the saffron in a few teaspoons of milk while you're cooking the grains. In a bowl, mix together the pineapple and sugar, then add the saffron milk, the remaining milk, cream and water. Add this to the rawa and bring to a quick boil, stirring constantly. Continue boiling for a minute or two, then turn the heat down to low, add the cardamom, and remove from heat. Offer warm or at room temperature, drizzled with a little cream, and garnish with nuts if you like.