Rava Sheera (Rava Kesari)

Ingredients

• 1 cup fine semolina (rava/sooji)
• 1/3 cup ghee, plus 1 tbsp for the garnish
• 1 cup sugar
• 2.5 cups water
• 1/4 tsp cardamom powder
• a pinch of saffron strands, soaked in 2 tbsp warm milk
• 10 cashews, halved
• 2 tbsp raisins
• a pinch of salt

Before you cook

• Soak the saffron strands in the warm milk
• Halve the cashews
• Measure out the semolina, sugar, and ghee

Steps

1. Heat 1 tablespoon of ghee in a small pan over medium heat
2. Fry the cashews in the ghee for about 1 minute until golden
3. Add the raisins to the same pan and fry for 20 seconds until they puff up
4. Lift the cashews and raisins out with a slotted spoon and set them aside
5. Bring the water to a boil in a separate saucepan and keep it hot
6. Heat the remaining ghee in a wide, heavy pan over medium heat
7. Add the semolina to the ghee
8. Roast the semolina, stirring constantly, for 6 to 8 minutes until light golden and nutty-smelling, without letting it brown
9. Lower the heat and pour in the hot water slowly while stirring to prevent lumps
10. Stir in a pinch of salt
11. Cook for 2 to 3 minutes, stirring, until the semolina has absorbed the water and softened
12. Add the sugar and stir it in
13. Cook for another 3 to 4 minutes, stirring often, until the mixture thickens and pulls away from the sides of the pan
14. Stir in the saffron milk and cardamom powder
15. Fold in the fried cashews and raisins
16. Pull the pan off the heat and let the sheera rest for 2 minutes before serving warm