Ingredients:

• 3/4 cup – rava
• 1/4 cup – besan
• 3 tbsp – Ghee
• 2.5 cups – water
• 1/2 to 3/4 cup – Sugar
• 1 tsp – Cardamom powder
• 1 tbsp – chopped and fried Cashewnuts

Method:

1. Heat oil. Put rava and besan. Roast both of them on slow flame, stirring continuously.
2. Side by side bring water to boil.
3. When rava becomes slight golden brown, add boiling water to it.
4. Stir till water evaporates and mixture thickens.
5. Add the sugar and cook, stirring continuously and gently till ghee begins to separate.
6. Add cardamom powder and decorate with chopped nuts and serve hot.

Recipe courtesy of IRavati Abhyankar