Inspired by those aggressive foodies on the social networking sites, and an overwhelming amount of pineapple lying around in the house…I prepared this quick delicate sweet few days ago! It was intended for my brunch. Actually, I aimed at a cup full…but as the semolina bulged three folds, it made so much!! And, I did not regret it even a bit.

Like I always say, this recipe is very adaptable. You can simply swab pineapple juice to whole milk; instead of saffron, you can actually drench it with some other bright coloring agents; and voluminize the amount of ghee! Yeah, pretty much whatever comes to your mind at that time. All…I mean to say is: Its that versatile dish and you can never ruin it.

Ingredients

• 1 cup semolina
• 1/2 cup ghee
• 3/4 cup sugar
• 1/2 saffron
• 1 fistful raisins
• 10-15 cashew nuts
• 1/4 cardamom powder
• 2-3 cups pineapple juice
• few drops – pineapple essence

Method

1. Melt ghee and fry the nuts plus raisins and then set them aside. In the same oil, add semolina and fry a little and retain as well.
2. Prepare a nice sugar syrup using pineapple juice. Add the flavoring ingredients to it. Further add the roasted semolina and the fried nuts to it. Cover and cook briefly. All the moisture should be absorbed and ghee shows up on the top.
3. Serve it up at room temperature or chilled as dessert.