In a pan dry roast semolina until the colour changes to light brown. Set aside. In another pan, heat clarified butter and add chopped pineapple, almonds, and cashews. Mix well until pineapple softens. Add the dry roasted semolina along with hot water, sugar, and saffron milk. Mix well. Grease a mould with clarified butter and fill sheera in it. Flatten the upper surface using the back of a spoon. Flip the mould in a serving plate. Garnish pineapple sheera with pineapple fan, and almond and cashew bits. Drizzle some saffron milk around the sheera. Serve hot.