• 1 cup – semolina (rava)
• 1 cup – Sugar
• 2.5 cups – water
• 5 pistas, slivered
• 5 almonds, slivered
• 10-12 Raisins
• 1/4 tsp – Cardamom powder
• 2 pinches – saffron, soaked in 1 tbsp warm Milk
• few drops yellow colour (optional)
• 3 tbsp – Ghee
- Heat ghee in a large heavy pan, add rava.
- Stir and roast on low for 7-8 mins or till aroma exudes.
- Side by side, put water to boil, add sugar, bring to a boil.
- Add boiling water to the rava, a little at a time, stirring continuously.
- Take care to protect hands from the spluttering.
- When well mixed, check rava grain between fingers and taste for sweetness.
- Adjust sweetness, and add more boiling water if grain is hard.
- Add the remaining ingredients, cover and simmer till ghee separates.
- Save a small amount of almonds and pistas for garnishing.
- Add colour if desired and mix well.
- Grease a katori or steel cup.
- Press hot bhath inside it, and unmould onto a plate.
- Garnish with a few slivers of almonds and pistas, serve hot.
Recipe courtesy of Saroj Kering