Instructions

1. In a medium pan, heat 1 tablespoon of ghee over medium heat. Add the cashews and raisins, frying them until the cashews turn golden brown and the raisins puff up. Remove them from the pan and set aside.
2. In the same pan, add the semolina and roast it on low flame, stirring continuously, until it turns golden brown and releases a nutty aroma. Remove the roasted semolina from the pan and set aside.
3. In the same pan, add the water and sugar. Stir well and cook until the sugar completely dissolves.
4. Gradually add the roasted semolina to the sugar-water mixture while stirring continuously to prevent lumps from forming.
5. Cover the pan and cook on low flame for about 5-7 minutes until the semolina absorbs all the water and becomes soft.
6. Add the remaining 2 tablespoons of ghee, cardamom powder, saffron strands, fried cashews, and raisins to the cooked semolina. Mix well to combine all ingredients.
7. Continue to cook on low flame for another 2-3 minutes, allowing the flavors to meld together.
8. Remove from heat and let it cool slightly before serving. Rava Kesari can be served warm or at room temperature.