Heat 2 tsp ghee in a pan on medium heat, fry cashews and raisins until the raisins puffs up and nuts turn golden brown, transfer it to a plate.
Place the same pan back on the stove, add another TBSP ghee, add rava/Sooji and roast the Rava until the raw smell disappears, you get the nice aroma and rava turns golden brown. Transfer the roasted Rava to a plate.
Boil the water in a pan on medium heat, add the chopped pineapple , allow it to boil for 2 to 3 minutes on medium low heat.
Now add the roasted rava slowly, stirring continuously.
Cover it and cook it on low flame for a minute.
Once the rava is cooke (it usually takes a minute)
Add sugar, a TBSP ghee along with saffron, mix it well, again cover it and cook it for 2 to 4 minutes,
Then add one more TBSP ghee or more, mix it continuously until you get the rava kesari consistency
Turn off the heat and add fried raisins and cashews and cardamom powder. Mix it well and Enjoy the pineapple kesaribath.
You can grind half the cut pineapple and add to the boiling water