Back to 4 servings 0.5 cup fine rava (semolina or sooji), Bombay rava preferred 0.75 cup sugar, up to 1 cup for sweeter 2 cups water, boiling hot 6 tablespoons ghee, divided 10 cashews, split 1 tablespoon raisins 0.25 teaspoon green cardamom powder 12 saffron strands, soaked in 2 tablespoons hot water pinch orange food color, optional, or use a pinch of turmeric
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1 Step 1: Heat 2 tablespoons ghee on low heat and fry the cashews until golden, then add the raisins until plump. Set them aside, leaving the ghee in the pan.2 Step 2: In the same pan, dry roast the rava on low heat, stirring often, for 5 to 6 minutes until fragrant and lightly toasted without browning.3 Step 3: Meanwhile, bring the water to a full boil. Dissolve the sugar and saffron soaked water in a separate pan with the boiling water and keep it hot.4 Step 4: Lower the heat to low and slowly pour the hot sugar syrup into the roasted rava, stirring constantly to prevent lumps.5 Step 5: Cook on low heat, stirring, for 2 to 3 minutes until the rava absorbs the liquid and turns soft and thick.6 Step 6: Add the remaining 4 tablespoons ghee, the cardamom powder and the optional food color. Mix well and cook 2 to 3 minutes until the mixture leaves the sides of the pan and the ghee separates.7 Step 7: Fold in the fried cashews and raisins. Cover and rest for 2 to 3 minutes, then serve warm.getsaucepan.com/r/da704b64-265d-534c-92cd-ce78723ee092
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