In a non stick pan warm up one tablespoon ghee and fry the raisins and cashew. Raisins will plump up and cashew will turn golden.
Remove the raisins and cashew and in the same pan roast the semolina or rava. Roast it lightly till it leaves its aroma.
In a separate pan bring 2 cups of water to rapid boil, add the cardamoms and sprinkle the saffron on it.
Let the saffron release its color.
Very slowly add the semolina in the boiling water, break the clump immediately if forms any.
Stir it continually till the semolina absorb all the water.
Lower the heat to minimum, cover and let it steam for 5 more minutes. You can switch off the gas too at this time.
After 5 or 6 minutes, you will find that grains have become fluffy. This indicates that semolina is fully cooked.
Keep the gas at medium, add the sugar.
Stir it well, let the sugar melt and add remaining ghee.
Add chopped pineapples, raisins and cashew at this stage.
Stir it well till the halwa leaves the sides of the pan.
If you are using orange juice, you can sprinkle it now over the halwa.
Check for the sweetness.
Switch off the gas, cover for 2 more minute and serve rava kesari hot or warm
Instead of chopped pineapple, you can use pineapple puree too. Add the pineapple puree only after adding the sugar. The grains should be fluffy and rava kesari should not be sticky and dry. It will be moist to taste. If you want to be little adventures, then do add the orange juice. Otherwise it is optional. This taste best with fine variety of semolina also known as chiroti rava.