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Heat ghee in a thick bottomed kadai or pan. Add cashews and fry till golden. Remove and keep aside on a kitchen paper towel.
Then, add raisins to the ghee and fry till they swell up and turn plump. Stir continuously.
Remove the raisins from the ghee and keep with the fried cashews.
Next, reduce the heat and add fine rava to the ghee.
Mix well with the ghee and begin roasting the rava on low to medium-low heat. Stir often.
Roast till you see the ghee getting separated and the color of rava changing. It will also turn fragrant.
While the rava is getting roasted, take sugar in another pan for making sugar syrup. Add saffron strands to it.
Add water and place the pan on the stovetop on medium to medium-high heat. To know more, swipe up!
Stir, so that the sugar dissolves and bring the solution to a rolling boil. To know more, swipe up!
Carefully and slowly pour the sugar syrup in the hot roasted rava, in a steady stream. Keep the heat to a low. To know more, swipe up!
Stir to mix. Break lumps, if any, while mixing. Cook the mixture on low to medium-low heat, stirring often.
When the mixture begins to thicken, add fried cashews and raisins. Reserve some for garnishing.
Also, add cardamom powder. At this step, you can even add a pinch of edible camphor.
Stir till the mixture releases some ghee and the rava has absorbed all the water and is cooked well. To know more, swipe up!
Then, switch off the heat and cover the pan for 5 minutes.
After 5 minutes, remove the lid and give a stir. To know more, swipe up!
Serve rava kesari hot or warm. For more recipes, visit vegrecipesofindia.com
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