Rava Kesari

Ingredients

• 1 cup semolina
• 3/4 cup sugar
• 2.5 cups water
• 4 tbsp ghee
• 1/4 tsp saffron in warm water
• 1/4 tsp cardamom
• 2 tbsp cashews
• 2 tbsp raisins

Method

1. Dry roast semolina: Heat a heavy pan on medium heat. Add 1 cup fine semolina (rava) and dry roast for 5-6 minutes, stirring continuously until it turns light golden and smells nutty. Transfer to a plate.
2. Heat ghee: In the same pan, heat 4 tbsp ghee. Add 10-12 cashews and fry until golden. Add 1 tbsp raisins and fry for 30 seconds until they puff up. Remove and set aside for garnish.
3. Bloom saffron: Dissolve a big pinch of saffron in 2 tbsp warm water. The water will turn deep yellow-orange. Set aside.
4. Prepare sugar syrup: Add 1.5 cups water to the same ghee pan. Bring to a boil. Add 1 cup sugar and stir until dissolved. Bring back to a boil.
5. Add semolina: Reduce heat to low. Carefully add the roasted semolina to the boiling sugar water in a steady stream while stirring vigorously — this prevents lumps.
6. Stir continuously: Keep stirring energetically on medium-low heat. The mixture will thicken rapidly — it can stick and burn if you stop stirring.
7. Add ghee: Once the mixture has thickened, add the remaining 2 tbsp ghee and mix vigorously.
8. Add saffron and cardamom: Add the saffron water and half tsp cardamom powder. The kesari will turn a beautiful orange-yellow.
9. Cook until glossy: Cook for 3-4 more minutes until the mixture leaves the sides of the pan cleanly and looks glossy. Press down with spatula — it should hold shape.
10. Garnish and serve: Turn out onto a greased plate or serve directly from the pan. Top with fried cashews, raisins and edible silver leaf if desired. Serve warm.