How to Cook Rava Kesari (Semolina Pudding)

Serves: 4-6 Preparation time: 10 mins Cooking time: 20 mins

Empty the cup of semolina into a sauté pan and roast it briskly for 10 seconds, stirring constantly, until they heat up; remove from heat and set aside.
Pour in ¼ cup the ghee into a deep-bottomed saucepan and heat it up.
Throw in the half each of the raisins as well as cashew nuts and fry them for several minutes or until they turn golden.
Pour in rest of the ghee and scatter the roasted semolina into it.
Stir them all together until mixed properly and cook for 10 minutes, while stirring the mixture from time to time.
Pour in few drops of orange food colour and stir it into the mixture until distributed evenly.
Cook further for 5-8 more minutes or until it thickens considerably and reduce it to a simmer.
Continue to cook over gentle flame for 10 minutes, while stirring it often to stop any formation of clumps.
Sprinkle the sugar into it, followed by a dash of ground cardamom and give them a nice stir to mix well.
Cook for 10 more minutes, while stirring continuously, until the sugar dissolves completely and stir in rest of the ghee until fully incorporated.
Fold in rest of the raisins and cashews until they are distributed evenly throughout the mixture and transfer the pudding into serving bowls.
Stud each serving with extra cashews and raisins to garnish.
Serve warm.