- 1 cup fine rava or sooji or semolina
- 5 to 6 tablespoons oil
- ¾ to 1 cup sugar, as required
- 2 cups water
- 2 to 3 pinches of saffron threads
- 4 to 5 green cardamom pods, husked and powdered or ½ teaspoon cardamom powder
- ¼ cup halved or chopped cashews
Crush the cardamom pods and saffron threads to a semi-fine powder in a mortar and pestle and keep aside.
Keep a kadai or pan on a low flame, then add the oil and when the oil is heating up, take the sugar and water in another pan. Keep this pan on a medium to high flame, let the solution come to a boil, and then add the powdered saffron to the sugar solution.
Once the oil becomes hot, add the semolina and keep on stirring while adding the semolina. Immediately add the cashews and keep on stirring the mixture.
Meanwhile also keep your eyes on the sugar solution. If the mixture starts to boil, then lower the flame and let it simmer. Keep on stirring the semolina for 7–8 minutes and when the grains change color and the cashews change to a light golden, add the bubbling hot sugar and water solution. Increase the flame to high for the sugar solution to bubble and when it starts to bubble (in a matter of seconds), immediately add it to the hot semolina mixture. Be careful as the mixture has the tendency to splutter.
Be quick enough to stir and keep on stirring till the whole mixture starts thickening and starts to leave the edge of the kadai or pan. Keep a tight lid on the top or place a heavy weight on the lid.
Switch off the flame and allow the mixture to steam for 5–6 minutes. Now remove the lid and serve the rava kesari hot or warm.
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