Saffron Kesari

Ingredients

Roasted Rava - 1 Cup
Water - 2.5Cup
Sugar - 1 Cup
Ghee - 1 Tbsp
Roasted Cashews- few
Crushed Elaichi - 2

For Saffron Mix

Saffron strands - 4 to 5 
Milk - 4 Tbsp
Yellow Food Color- a pinch (optional)

For Roasting Rava

Ghee - 1 - 2 Tbsp

Method

• Measure your roasted rava.If not using roasted one's,heat a spoonful of ghee in a pan and add the rava till golden color.You can add upto 2 Tbsp of ghee for a single cup of rava. Transfer the rava once done. Soak the saffron strands in warm milk for about half an hour,if the saffron color is not enough you can add extra food color.In a pan add the cashews roast them with a little bit of ghee and place them separately. Crush the elaichi using a stone mortar or just give a pulse in run in your mixer.

• Add crushed elaichi to the same pan,where the cashews are roasted, and saute for 10 sec's then add the water.Let them boil.

• Add the roated rava to the boiling water and keep on stir with the other hand.Mix then well wait until they are well cooked.Once cooked add the saffron-milk solution and give a mix again.Ensure that the color is evenly spread.

• Then add the sugar and give a mix again and stir for 3 to 4 minutes in medium flame.Switch off the flame and finally add the roasted cashews and ghee and mix well.

• It's ready to serve