Rava Sira with Narikol Laru

Roast Rava and Nuts

• In a separate heavy-bottomed pan (kadai), heat the ghee over medium-low heat. Add the cashew nuts and fry for about 1-2 minutes until they turn light golden.
• Add the raisins and fry for another 30 seconds until they plump up. Be careful not to burn them. Remove the fried nuts and raisins with a slotted spoon and set them aside.
• In the same ghee, add the rava. Lower the heat to low and roast, stirring continuously, for 7-8 minutes. The rava should become fragrant with a nutty aroma and have a sandy texture. Do not let it brown.

Combine and Cook the Sira

• With the heat on the lowest setting, carefully and slowly pour the hot sugar-water syrup into the roasted rava. Stir constantly and vigorously to prevent lumps. BE EXTREMELY CAUTIOUS as the mixture will splutter violently.
• Once the initial spluttering subsides, continue to stir and cook on low-medium heat. The rava will quickly absorb the liquid and begin to thicken.
• Cook for about 4-5 minutes, stirring continuously, until the mixture forms a single soft mass and starts to pull away from the sides of the pan.

Finish and Garnish

• Turn off the heat. Add the cardamom powder and most of the fried cashews and raisins, reserving a few for garnish.
• Stir everything together well. Cover the pan with a lid and let the sira rest for 5 minutes. This allows the rava grains to steam and become perfectly soft and fluffy.
• Fluff the sira with a fork, garnish with the remaining nuts and raisins, and serve warm.