Rava/sooji 1 ½ cup
Sugar ¾ cup
Water 3 cups
Milk ½ cup
Cashew & Raisins 8-10
Ghee ½ cup
Elaichi/cardamom powder ½ tsp
Heat a pan on a medium flame and add the 2-3 tsp ghee.
Fry cashew and raisins till golden brown.
Remove them in a separate bowl and keep aside.
In the same pan, along with the ghee add rava and mix well.
Roast rava till it begins to turn a very light golden color and give off a faint aroma. When roasted it will have a grainy consistency of wet sand.
Meanwhile, in a separate vessel and on medium heat, bring a mixture of the milk, water and sugar to a boil.
Now on a low flame, gently add rava to the water and milk mixture, keep on stirring to prevent lumps from forming. (If any lumps are formed, you can break them with the back of the stirring spoon)
Cook the mixture till it is thick and begins to come away from the sides of the pan.
Add more ghee and cardamom powder to it and mix well.
Turn off the heat and allow the mixture to cool to a warm temperature.