Melt  ¼ cup of ghee on a large skillet on low heat. 

Once the ghee is warm, add semolina to the skillet. Evenly coat the semolina with the ghee and toast. The semolina will resemble a wet sand texture when mixed with the ghee. Constantly stir the semolina on low heat for 3-5 minutes to lightly toast the semolina. Remove the semolina from the skillet and set aside in a bowl.

Add the can of crushed pineapple to the skillet and let it simmer for 2-3 minutes on medium heat until the juices start boiling.

Add water, salt, cardamom powder, and yellow food coloring to the skillet and mix. Allow the water and pineapple mixture to heat up and start simmering.

Turn the heat to low, add in half of the toasted semolina to the pineapple water mixture, and stir continuously. Once the semolina is mixed, add the remaining semolina and continue to stir on low heat for 1-3 minutes or until the semolina soaks up the pineapple broth and fluffs up like mashed potatoes. You can also taste a small spoonful of the semolina to ensure that it is soft and fluffy.

In ¼ cup increments add sugar to the skillet and stir until completely dissolved before adding the next increment.The sugar will melt and loosen the kesari from a mashed potato consistency to a thick marmalade consistency. 

Add the remaining ¼ cup of ghee to the semolina and mix thoroughly until the kesari soaks in the ghee.

Turn off the heat. Spoon the kesari into a bowl and serve warm with charred pineapples.