Ingrediends:
2 cup Bombay Rava
4 cups Water
2 cups sugar
3 tbsp cashews nuts
3 tbsp raisins
3 tbsp ghee
1 tsp cardamom powder
1 tsp roasted crushed almonds or pistachios
optional: A pinch of food color if desired or safron
Method
In a large bowl heat the ghee. Put the cashews nuts & raisins and fry till golden. Now add Water. When water starts to boil add the sugar and boil till it melts add the food color dissolved in water and cardamom. When it starts to boil again add the ravva while mixing it and folding quickly to avoid any lumps. Reduce the flame and stir while the rava is cooking on simmer. When it is cooked enough the ravva starts to leave the edges. Turn off the flame and garnish with almonds and pistachios.
Enjoy hot or cold
Serves: 6-8
2 cup Bombay Rava
4 cups Water
2 cups sugar
3 tbsp cashews nuts
3 tbsp raisins
3 tbsp ghee
1 tsp cardamom powder
1 tsp roasted crushed almonds or pistachios
optional: A pinch of food color if desired or safron
Method
In a large bowl heat the ghee. Put the cashews nuts & raisins and fry till golden. Now add Water. When water starts to boil add the sugar and boil till it melts add the food color dissolved in water and cardamom. When it starts to boil again add the ravva while mixing it and folding quickly to avoid any lumps. Reduce the flame and stir while the rava is cooking on simmer. When it is cooked enough the ravva starts to leave the edges. Turn off the flame and garnish with almonds and pistachios.
Enjoy hot or cold
Serves: 6-8
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