← Nouns Cooking · Indian

Ingredients

• 70 g ghee, divided
• 12 Cashews, halved
• 1 tbsp Raisins
• 120 g fine semolina (rava)
• 400 ml Water
• 1 pinch pinch of saffron, soaked in 2 tbsp warm milk
• 130 g Sugar
• ¼ tsp ground cardamom

Method

1. Heat 1 tbsp of the ghee in a heavy pan over medium heat. Fry the cashews until golden, then the raisins until they puff. Lift out.
2. Add another 2 tbsp ghee and the semolina and roast over medium-low heat for 4–5 min, stirring all the time, until fragrant and sandy but not brown. Tip it onto a plate.
3. Bring the water and saffron milk to the boil in the same pan. Lower the heat and pour in the semolina in a thin stream, stirring hard so no lumps form.
4. Cook for 2–3 min, stirring, until the semolina absorbs the water and thickens.
5. Add the sugar (it will loosen the mixture), then cook for 3–4 min more, adding the rest of the ghee a spoonful at a time, until it turns glossy and pulls away from the sides.
6. Stir in the cardamom, cashews and raisins. Serve warm, or press into a greased tray and cut into diamonds.

Tips

• A pinch of orange food colour gives the classic temple-orange shade; saffron alone gives a soft gold.
• Contains wheat, dairy and cashews.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen