Heat a non stick pan or a heavy bottom Kadai, with the ghee.
Fry the cashews and raisins. Once the cashews turn slightly golden, add the semolina and fry on medium heat till the color changes slightly and a nice aroma starts coming and remove from flame and keep aside.
In the meanwhile, boil 3 cups of water with 1 cup pineapple pieces and keep ready.
Reduce heat to low, add the boiling water, and a pinch of colour to the semolina taking care not to form any lumps, while stirring continuously.
Cover with lid and cook on low heat for 2 minutes or till all the water has dried up.
Next add the sugar and stir well. Keep stirring till the sugar is dissolved completely and the semolina and sugar becomes a whole mass and leaves the sides of the Kadai.
Add powdered cardamom and cloves and mix well.
Transfer to a serving bowl.