Rava Kesari: Sweet Semolina Delight

1.In a small bowl, soak the saffron strands in 2 tablespoons of warm water or milk to release their color and flavor. Set aside.

2.In a heavy-bottomed pan, heat the ghee over medium heat. Once hot, add the chopped cashews and raisins. Fry until the cashews are golden brown and the raisins are plump. Remove them from the pan and set aside.

3.In the same pan, add the semolina and roast it on low heat, stirring continuously until it turns golden brown and emits a nutty aroma. This should take about 5-7 minutes.

4.Once roasted, carefully add the water to the pan. Be cautious as it may splatter. Stir well to avoid lumps.

5.Add the sugar, saffron mixture, and a pinch of salt to the pan. Mix well until the sugar dissolves completely.

6.Continue to cook the mixture on low heat, stirring frequently, until it thickens and starts to leave the sides of the pan, about 5-10 minutes.

7.Add the cardamom powder and mix well. If using, add the milk for a creamier texture and stir until combined.

8.Finally, fold in the fried cashews and raisins into the mixture. Cook for an additional 2 minutes, then remove from heat.

9.Transfer the Rava Kesari to a greased plate or tray, spreading it evenly. Allow it to cool slightly before cutting into desired shapes.