- Heat 2 table spoons of ghee in a heavy bottom pot.split open 12 cashew nuts and clean them.fry them until slightly golden.
- Add 12 raisins and fry until they turn plump.remove them to a plate.
- Next pour the 1 cup rava.mix well to coat the rava in ghee.
- Begin to roast the rava well on a low to medium heat until crunchy and slightly aromatic.Do not brown it.
- While the semolina is getting roasted ,bring 2 cups water to a boil in a pot.you can also use milk or a mix of both.kesari bath is mostly made with water and not milk.
- When the water comes to a rolling boil,pour it to the rava slowly in a stream.stirring consistently with the other hand.make sure the flame is medium at this stage.
- There should be no lumps
- Continue to cook stirring consistently until the water is absorbed completely.
- Lower the flame and cook covered for 2to3 mins.
- Add 3/4 to 1 cup sugar and mix well.i use 1 cup.if you prefer low sweet,then add lesser.sugar melts and makes the mixture gooey.then continue to cook until all the moisture evaporates.
- Sprinkle 1/4 teaspoon cardamom powder and Kesari color.i used 2 pinches of saffron soaked in 2 tbsps hot water.
- Add 3-4 tbsp ghee.
- Mix well and continue to cook until the mixture leaves the pan.cook covered for 2 mins.
- Garnish rava Kesari with nuts and raisins.you can fluff up with a fork.
