Roast rava/semolina thoroughly to get that traditional taste and texture of kesari rava.
Wheat dalia (broken wheat) (1 cup)
Clarified butter (ghee) (4 tbsp)
Sugar (1/2 cup)
Water (4 cups)
Cardamom (elaichi) powder (½ tsp)
Cashew nuts (kajoo) (1/4 cup)
Saffron strings or powder (kesar), soaked in milk (1/4 tsp)
Sauté whole wheat dalia in 2 tbsp of ghee, on low heat, until it is aromatic or pinkish in colour. At this stage, add in cardamom powder.
Now add water and cook it through in a pressure cooker for 2 whistles. The texture of the dalia needs to be coarse and runny.
Stir in sugar and mix till it dissolves. Once the sugar has dissolved, add 1 tbsp ghee to it, mix well. Also add saffron.
Let the rava cook for 3–4 mins on low heat.
Meanwhile, sauté cashew nuts to a golden colour in remaining ghee and sprinkle them over the dish.