Rava Kesari

Bloom saffron and roast nuts: Dissolve saffron in 2 tbsp of warm water — it should turn deep orange within a few minutes. In a heavy pan, heat 1 tbsp of ghee and fry cashews until golden, then add raisins and fry until they plump up. Remove nuts and raisins and set aside. Bring 500ml water to a rolling boil in a separate vessel.

About 5 min

Tip: Having the water boiling before the rava is ready is critical — you must add the water while the rava is hot.

Roast the rava: In the same pan, add remaining ghee over medium heat. Add the rava (semolina) and roast, stirring continuously, for 5–7 minutes until it turns slightly golden and smells nutty and aromatic. You will see the colour change from white to a warm cream-yellow. This roasting step is essential for flavour — raw rava will taste gummy.

About 10 min

Tip: The rava is done roasting when it smells almost like toasted bread and each grain looks separate.

Add water and finish: Carefully pour the boiling water into the roasted rava in the pan — it will spit and bubble vigorously, so stand back and add slowly. Stir quickly to prevent lumps. Add the bloomed saffron (and orange food colour if using). Cook over medium heat, stirring, for 3 minutes until the rava absorbs all the water. Add sugar and stir vigorously — the mixture will loosen then thicken again. Add cardamom powder. Cook for 3–4 more minutes until the kesari comes away from the sides of the pan and ghee begins to ooze out. Fold in fried cashews and raisins. Serve hot.

About 10 min

Tip: Adding sugar causes the kesari to loosen briefly before thickening again. Do not panic — keep stirring.