2 tbsp ghee
1 tbsp raisins
½ cup Bombay Rava / sooji
¼ tsp cardamom powder
¾ cup sugar
2 tbsp saffron water / kesari (Soak a few threads of saffron in 2 tbsp of warm water for 10 minutes)
1 cup of water
Step 1 – Heat the ghee in a pan and roast the cashews and raisins on a low flame until the cashews turn golden brown.
Step 2 – Set aside the cashews and raisins, add the Bombay Rava to the pan and roast it in the same ghee. Roast the rava until it turns aromatic and keep it aside.
Step 3 – Boil one cup of water in a pan on low flame and add the roasted rava. Stir the rava continuously and make sure that there are no lumps formed. Then add the sugar. (Add more based on preference).
Step 4 – Mix it well on low flame until the sugar dissolves. Later add the saffron water (or food colour), ¼ cup of ghee and stir continuously with no lumps.
Step 5 – Cover it with a lid and let it simmer for a few minutes until the rava is cooked completely. Then add the roasted cashews, raisins and ¼ tsp of cardamom powder. Mix well till the Kesari doesn’t stick to the pan.
Step 6 – Switch off the flame and serve hot the yummy Rava Kesari