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:

1. Heat ghee in a large heavy pan. Fry cashews and then add rava.
2. Stir and roast on low for 7-8 minutes or till aroma exudes.
3. Side by side, put water and milk to boil.
4. Add boiling milk to the rava, little at a time stirring continuously.
5. When well mixed, check rava grain between fingers and taste for sweetness.
6. Adjust sweetness, and add more boiling water if grain is hard.
7. Add the remaining ingredients, cover and simmer till ghee separates.
8. Save a small amount of almonds and pistas for garnishing.
9. Add colour if desired and mix well.
10. Grease a katori or steel cup.
11. Press hot rava mix inside it, and unmould onto a plate.
12. Garnish with a few slivers of almonds and pistas, serve hot.

Recipe courtesy of Saroj Kering