Rava Kesari

2 cups Semolina/Suji
1 ½ cup Sugar
3 tbsp Ghee
1 tbsp Cardamom powder
pinch of orange food color
3 cups Water
3 cups Warm Milk
handful Cashewnut and Raisins (fried in ghee till light golden)

Heat about 1 tbsp of ghee in a heavy bottomed or nonstick pan. Add the semolina and saute over medium heat, till it starts giving off an aroma. Do not brown the semolina even slightly. Empty it onto a plate and keep aside.

Into the same pan, pour the milk and water, food color and sugar. Stir occasionally till sugar melts in water. Turn down the heat to medium and add the roasted semolina while stirring constantly to ensure there are no lumps.

Keep stirring, frequently, and cook till the semolina absorbs all the liquid and is cooked well. It will start bunching up in to a ball when stirred and look soft and slightly puffy. When the rava starts to leave the sides of the pan add one more tbsp of ghee.

Finally add the powdered cardmom powder before switching off the stove. Decorate with the fried raisins and cashewnuts. Serve hot or cold.)