INGREDIENTS
- 1 cup semolina (rava)
- ½ to ¾ cup sugar
- ½ cup + 1 tablespoon clarified butter (ghee)
- 2.5 cups water
- 20 saffron strands (or orange food colour)
- 2 teaspoons milk
- Lightly roasted cashews and raisins
- 1 teaspoon cardamom powder
METHOD
- Soak the saffron strands in warm milk for 2 to 3 hours.
- In a non-stick pan, add the ghee followed by the semolina.
- Roast the semolina on a low flame until it becomes aromatic (around 7 to 8 minutes).
- Once it is roasted and the ghee separates, add the water and mix.
- Cover with a lid for 2 minutes to let it absorb all the water.
- Now add the sugar and mix well.
- Add the dry fruits followed by the saffron milk.
- Mix everything well and cover it for a minute.
- Just before turning the heat off, add a tablespoon of ghee and cardamom powder.
- Mix well and serve.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
