Ingredients

• 1 cup Rawa
• 1/2 cup Sugar
• 1/4 cup Ghee
• 4 cups hot water
• Few drops yellow color
• 1/4 cup Almonds and pistas (for garnish)
• 2 tbsp. cashewnuts
• 2 tbsp. Raisins
• 1/4 tsp.Cardamom powder (optional)

1. Slice the almonds and pistas. Clean the raisins, removing stems if any.
2. Heat ghee in a kadai and fry the raisins till they swell.  Remove and set aside. Fry the cashewnuts lightly and remove.
3. Add the rawa to the kadai and fry on medium low flame till it turns light brown and you get a nice aroma. Takes about 15 to 20 minutes. You can fry it longer if you prefer it nice and brown. Do not fry on high flame or the rawa will get burnt ruining the sheera.
4. Add the hot water and stir quickly to avoid lumps being formed.
5. Add the saffron and stir and mix well. When the rawa thickens add the sugar and mix till dissolved.
6. Then add the nuts and raisins. Keep stirring till it begins to leave the sides of the kadai and forms a ball.
7. Put into bowls and press lightly and turn out onto a serving plate. Garnish with nuts and serve hot.
8. Avoided saffron (kesar), but intend to make kesari baath soon, going all out with the ghee and sugar in equal quantities to the rava!!

And the Kesari Baath is now published do check it out!