In the meanwhile, in a wok, heat the ghee and put in the cashews, semolina and raisins and roast over a low flame till the cashews become golden.
Once this stage is reached and you see a little ghee leave the sides of the kadhai or wok, put in your boiled sugar water concoction slowly and carefully, stirring all the time to prevent any lumps.
Also add half your pineapple pieces while the sheera is cooking.
Let the semolina completely absorb the water – there should be no opaque particles left in the mix. If it is completely absorbed but some opaque grains of semolina are left, add a little warm water or milk.
Add the rest of the pineapple and cover. Serve warm or hot!