Rava Kesari

Ingredients:
1 cup rava (semolina or sooji)
1 cup sugar
2 1/2 cups water
1/4 cup ghee (clarified butter)
10-12 cashew nuts
10-12 raisins
A pinch of saffron threads
1/4 teaspoon cardamom powder
A few drops of edible orange food color (optional)

Instructions:
Prep the Saffron:
Soak the saffron threads in 2 tablespoons of warm water or milk and set aside.
Roast the Rava:
In a heavy-bottomed pan, heat 1 tablespoon of ghee.
Add the rava and roast on medium heat until it turns light golden and you get a nice aroma. Keep stirring continuously to avoid burning.
Once roasted, transfer the rava to a plate and set aside.
Prepare the Syrup:
In the same pan, add water and bring it to a boil.
Add the soaked saffron along with its water/milk and the food color (if using). Stir well.
Cook the Rava:
Gradually add the roasted rava to the boiling water, stirring continuously to prevent lumps from forming.
Cook on medium-low heat until the rava absorbs the water and becomes soft.
Add Sugar:
Once the rava is cooked, add the sugar. The mixture will become slightly watery, but continue to cook and stir.
Add the remaining ghee and cook until the mixture thickens and starts to leave the sides of the pan.
Add Nuts and Flavorings:
In a small pan, heat a teaspoon of ghee and roast the cashew nuts until golden brown. Add the raisins and fry until they puff up.
Add the roasted nuts and raisins to the rava mixture. Stir in the cardamom powder and mix well.
Serve:
Remove the rava kesari from heat and let it sit for a few minutes before serving. You can serve it warm or at room temperature.
Enjoy your delicious Rava Kesari!