Ingredients:

• 1 cup – Rawa
• 1 cup – Sugar
• 2.5 cups – water
• 5 – almonds, slivered
• 10 – cashews, broken
• 10 to 12 – Raisins
• 1/4 tsp – Cardamom powder
• 1/4 tsp – Nutmeg powder
• 2 pinches – Saffron soaked in 1 tbsp of warm Milk
• A few drops of yellow food color
• 3 tbsp – Ghee

Method:

1. Heat ghee in a large heavy pan, add rava. Stir and roast on low flame for 7-8 mins.
2. Bring water to a boil and add sugar.
3. Add the boiling water to the rava, little at a time stirring continuously.
4. When well mixed, check rava grain between fingers and taste for sweetness.
5. Adjust sweetness, and add more boiling water if grain is hard.
6. Add the remaining ingredients, cover and simmer till ghee separates.
7. Add colour and mix well.
8. Grease a katori or steel cup.
9. Press hot halwa inside it, and unmould onto a plate.
10. Garnish with a few slivers of almonds and cashews.
11. Serve hot.

Recipe courtesy of Saroj Kering