Ingredients:
• 1 cup – semolina (rava)
• 3/4 cup – Sugar
• 2 cups – Milk
• 1/2 cup – water
• 1/4 cup – chopped cashews
• 5 – pistas, slivered
• 5 – almonds, slivered
• 10 to 12 – Raisins
• 1/4 tsp – Cardamom powder
• 2 pinches – saffron, soaked in 1 tbsp – warm Milk
• Few drops – yellow colour (optional)
• 3 tbsp – Ghee
Method:
- Heat ghee in a large heavy pan. Fry cashews and then add rava.
- Stir and roast on low for 7-8 minutes or till aroma exudes.
- Side by side, put water and milk to boil.
- Add boiling milk to the rava, little at a time stirring continuously.
- 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 rava mix inside it, and unmould onto a plate.
- Garnish with a few slivers of almonds and pistas, serve hot.
Recipe courtesy of Saroj Kering