Ingredients:

• 1 cup – coarse grained semolina (rava)
• 1/2 cup – yellow moong dal
• 1 tbsp – broken cashews
• 1 tbsp – small Raisins (soaked in hot water)
• 10 to 12 – Saffron strands (soaked in 1 tbsp hot milk)
• 1/2 tsp – Cardamom powder
• 2 – Cloves
• 3 cups – boiling hot water
• 1 cup – Sugar
• 1/2 cup – Ghee

Method:

1. Melt 1 tsp ghee in a heavy pan, add dry moong dal.
2. Roast over medium flame, for 3-4 mins, or aroma exudes.
3. Add 2 cups hot water, cook till grain is cooked but firm.
4. Drain, keep aside till required.
5. Heat remaining ghee in a heavy pan and add cashews.
6. Roast till light golden, drain with slotted spoon and keep aside.
7. Add cloves, stir, add semolina and stir-fry over low flame.
8. Keep stirring, till aroma exudes, and rava is light pink in colour.
9. Add cooked dal, followed by 1/2 of the boiling water.
10. Stir gently, careful or splattering mixture, add more water if required.
11. Add sugar, stir very gently.
12. Add cardamom, saffron, cashews and drained raisins.
13. Stir gently without turning rava pasty.
14. Cover, and simmer till all moisture is evaporated.
15. Ghee will start leaving sides of the pan.
16. Take off fire, serve warm or cold, or even as prasad.

Recipe courtesy of Saroj Kering