In a pan, heat 2 tablespoon ghee, fry cashews until golden.

In the same pan fry rava on medium low flame for 3-5 minutes or until light golden (not brown). Switch off the flame.

Chop pineapple into small chunks, add 2 tablespoon of sugar (from the 1 cup of sugar ) and keep it aside for 15 minutes.

Heat water in a pan until rolling boil, add sugar, cardamom powder and pineapple chunks. Cover and cook until pineapple is cooked.

Add roasted rava while mixing to avoid lumps. Cook until it becomes thick. Add cashews and remaining ghee.

Keep stirring until ghee separates from the sides. Switch off the flame.

Pineapple kesari is ready.