SUJI / RAWA/ SEMOLINA PINEAPPLE PUDDING

INGREDIENTS
1 cup Rawa/ Semolina/Suji
1 cup finely chopped Pineapple (fresh without inner part or tinned)
1.5 cup sugar
1 tbsp ghee/ clarified butter
2 cups water
1/2 tsp kesar / saffron (optional)





1/2 tsp cardamom powder
1/4 cup raisins (optional)
1/4 cup roughly chopped cashew nuts 

METHOD
In a pan, put ghee or clarified butter, add rawa or semolina and roast till little golden in colour. Add finely chopped pineapple, sugar and water. Mix well. Stir continuously. Add kesar and cardamom powder and raisins. Cook for 2-3 minutes or till it absorbs water like halwa. Turn off the gas. Let it come down to room temperature. Keep it in fridge for at least 3-4 hours or till it become cold.

IF YOU ARE USING FRESH PINEAPPLE TAKE OUT THE HARD INNER CORE OF SAME TO AVOID BITTERNESS.

1. Put 1 tbsp ghee or clarified butter and 1 cup semolina.

2. Roast it till little golden in colour.

3. Add 1.5 cup sugar.

4. Add 1 cup chopped pineapple.

5. Put water and stir continuously to avoid any lumps.

6. Now put raisins and some chopped cashews.

7. Cook till it becomes thick.

8. Serve chilled.