Indian semolina dessert with pineapple

Ingredients for 3 servings:

• 80 g soft wheat semolina
• 250 ml water
• 1 pinch of salt
• 1 pinch(s) of saffron
• 120 g pineapple, fresh
• 2 tbsp sugar
• 1 tbsp water
• 1 ½ tbsp ghee
• 2 tbsp cashew nuts, coarsely chopped
• 2 tbsp raisins
• some cinnamon, ground
• some cardamom, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Heat half a tablespoon of ghee in a saucepan and roast the cashews until light brown, add the raisins, and sauté briefly. Remove the nuts and raisins and set aside. Heat a little water and dissolve the saffron in it. Add the remaining ghee to the pan and roast the semolina until light brown. Remove from the heat, gradually add the water with a pinch of salt and the saffron solution, stirring vigorously to prevent lumps from forming. Add more water if necessary; the semolina porridge should be thick, not runny. Mix in the cinnamon and cardamom and cook over very low heat according to the package instructions. Meanwhile, dice the pineapple flesh. Heat the sugar and water, add the pineapple cubes, and let stand over low heat for about five minutes. Set aside some of the pineapple cubes, cashews, and raisins for garnish, and mix the rest into the cooked semolina. Serve lukewarm or cold.