Heat ghee in a pan. Then add cashews and sauté for about a minute on low heat.
Add suji and fry till the sooji becomes fragrant.
Stir continuously so that the suji or rava gets fried evenly. This takes about 3 to 4 minutes on a low heat. The cashews would also become golden by then.
Add milk and stir to mix.
Add sugar. If using edible camphor, add now.
Stir and bring the kheer to a gentle simmer. Cook for about 11 to 12 minutes on low heat after you add the sugar.You can thicken the kheer more if you prefer.
Lastly add cardamom powder, raisins and chironji.
Stir the kheer and turn off the heat.
Serve Suji ki Kheer or Rava Payasam hot, warm or chilled. You can also have it with poori.
Store any leftover kheer in the refrigerator. It keeps well for 1 to 2 days.
Notes
You can add nuts and dry fruits of your choice.
If you want to add almonds and pistachios to the kheer, then add the chopped almonds and sliced pistachios when you add cashews to the pan.
It is important to roast the rava before you cook it with the milk.
The consistency of the payasam can be adjusted by adding less or more milk.