Ingredients
Bombay rava - 1 cup
Water - 2 cups
Sugar 2 1⁄2 cups (+enough water to immerse the sugar) Ghee - 1⁄2 cup
Cardamom powder - 1⁄2 tsp
Saffron - a pinch
Chopped nuts - to garnish
Roast rava dry on a low flame till pink.
Cool & soak in 2 cups of water.
When it becomes a mass & leaves the sides of the vessel, add cardamom powder & saffron.
Water - 2 cups
Sugar 2 1⁄2 cups (+enough water to immerse the sugar) Ghee - 1⁄2 cup
Cardamom powder - 1⁄2 tsp
Saffron - a pinch
Chopped nuts - to garnish
Roast rava dry on a low flame till pink.
Cool & soak in 2 cups of water.
Method
After an hour grind to a paste using that water & keep ready.
Heat sugar syrup on a low fire, stirring well.
Boil till it reaches 1 string.
Remove & add the rava paste with one hand, whisking fast simultaneously with the other hand to prevent lump formation.
(If lumps are there, pass the handblender trough it to break them – but if you do the above step correctly, there will not be a single lump!).
Put back on fire & cook adding ghee little by little at a time.
After an hour grind to a paste using that water & keep ready.
Heat sugar syrup on a low fire, stirring well.
Boil till it reaches 1 string.
Remove & add the rava paste with one hand, whisking fast simultaneously with the other hand to prevent lump formation.
(If lumps are there, pass the handblender trough it to break them – but if you do the above step correctly, there will not be a single lump!).
Put back on fire & cook adding ghee little by little at a time.
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