Heat ghee in a deep bottom pan and fry the cashew nuts and raisins till it turns golden brown and fluffs up respectively.
In the same pan, add the chopped pineapples and fry till the color begins to slightly change.
Remove the pineapples from the ghee and add semolina/rava. Fry till the color begins to change. Ensure not to burn it.
Add 1 cup of water along with sugar to this and let this cook on low flame for 2 to 3 minutes.
Pour in the milk and keep stirring for 5 to 10 minutes until the payasam reduces and thickens.
Add the cardamom powder along with the pineapples. Cook for another 2 minutes before finally adding the raisins and cashew nuts and switching off the flame.
By Ria Samuel