Rawa kesari [font=Arial, Helvetica, sans-serif]1 cup semolina (rawa/ sooji) A few strands of saffron ¾ cup milk ¾ cup sugar 8-10 cashewnuts 6 tbsp of ghee 10-15 raisins A pinch of green cardamom powder Combine milk with three-fourth cup of water and sugar and stir well till sugar dissolves. Soak saffron in two tablespoons of warm water and keep aside. Split the cashews in two. Heat two tablespoons of ghee in a pan and sauté the cashewnuts along with the raisins till light golden. Remove with a slotted spoon and set aside. Heat four tablespoons of ghee in a kadai. Add semolina and fry the semolina till almost golden in colour or till it emits a nice aroma. Add the sweetened milk to the semolina and allow to cook on low heat for two to three minutes. Add the saffron and green cardamom powder. Mix well, cover and cook on low heat for two minutes or till ghee surfaces on top. Add fried cashewnuts and raisins. Stir and cook further for a minute. Serve hot. [/font]
