Rava Sheera

Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Fry the cashews until light golden (1-2 minutes), then add the raisins and fry for 30 seconds until they plump up. Remove the nuts and raisins from the pan and set aside.

In the same pan, add the remaining ghee. Once melted, add the rava (semolina).

Roast the rava on low to medium heat, stirring continuously for 7-8 minutes, until it becomes fragrant and turns a very light golden color. Do not let it brown.

While the rava is roasting, bring 2.5 cups of water to a boil in a separate pot.

Once the rava is roasted, reduce the heat to low. Carefully pour the boiling water into the pan while stirring continuously to prevent lumps. Be cautious of spluttering.

The rava will absorb the water quickly. Cover the pan and cook for 2-3 minutes until all water is absorbed and the rava is soft.

Uncover and add the sugar, cardamom powder, and the soaked saffron milk. Mix well. The mixture will become liquidy as the sugar melts.

Continue to cook, stirring often, for 3-4 minutes until the sheera thickens and starts to leave the sides of the pan.

Stir in most of the fried cashews and raisins, reserving some for garnish.

Turn off the heat. Garnish with the remaining nuts and raisins and serve warm.