Step 1

firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.

Step 2

once the cashews turn golden brown, keep aside.

Step 3

now in the same ghee roast ½ cup bombay rava. use fine / coarse variety rava.

Step 4

roast on low flame for 5 minutes or till it turns aromatic. keep aside.

Step 5

in a large kadai boil 1 cup water.

Step 6

keeping the flame on low, add in ½ cup roasted bombay rava.

Step 7

stir continuously till the rava absorbs water and no lumps are formed.

Step 8

further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).

Step 9

keeping the flame on low, stir well till the sugar dissolves.

Step 10

furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)

Step 11

also and ¼ cup ghee and stir continuously.

Step 12

make sure the mixture is combined well and no lumps are present.

Step 13

cover and simmer for 2 minutes or till rava gets cooked well completely.

Step 14

additionally add roasted cashews, raisins and ¼ tsp cardamom power.

Step 15

mix well till the rava kesari separates from pan.

Step 16

finally, serve rava kesari / kesari bath as a dessert.