From north India to south India, this dish is a favorite dessert.
Ingredients (Makes 12 to 14 pieces)
Semolina / Rava / Sooji (Thin): 1 Cup
Sugar: 1 Cup
Ghee: 4 - 5 Table Spoon
Milk: 3 Cup
Water: 1 Cup
Cashew nuts: For Garnish
Raisins: For Garnish
Cardomom Powder: 1 Pinch
Lemon Yellow Food color: 1 Pinch(Optional)
Cooking time 20 to 25 minutes
Method
Pour ghee to a pan, fry cashew nuts and raisins and keep aside
To the same pan add semolina and fry for about 8 - 10 minutes, no need to make it brown
Boil milk and water and add it to the semolina
Mix the food color in little water or milk
Add sugar and food color and cardomom powder
Stirr well and make sure that there is no lumps
Keep on strring till the whole liquid gets evaporated and semolina gets thick and starts to leave sticking to sides of the pan
Greese the setting tray with little ghee
Pour the mixture to the setting tray and layer it well
Once it becomes little cool, cut using a knife and place the cashew nuts and raisins on top
Ingredients (Makes 12 to 14 pieces)
Semolina / Rava / Sooji (Thin): 1 Cup
Sugar: 1 Cup
Ghee: 4 - 5 Table Spoon
Milk: 3 Cup
Cashew nuts: For Garnish
Raisins: For Garnish
Cardomom Powder: 1 Pinch
Lemon Yellow Food color: 1 Pinch(Optional)
Cooking time 20 to 25 minutes
Method
Pour ghee to a pan, fry cashew nuts and raisins and keep aside
To the same pan add semolina and fry for about 8 - 10 minutes, no need to make it brown
Boil milk and water and add it to the semolina
Mix the food color in little water or milk
Add sugar and food color and cardomom powder
Stirr well and make sure that there is no lumps
Keep on strring till the whole liquid gets evaporated and semolina gets thick and starts to leave sticking to sides of the pan
Greese the setting tray with little ghee
Pour the mixture to the setting tray and layer it well
Once it becomes little cool, cut using a knife and place the cashew nuts and raisins on top
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