|
Ingredients
|
Quantity
|
|
Semolina (rava)
|
1 cup
|
|
Sugar
|
1 cup
|
|
Water
|
2 ½ cup
|
|
Pistas silvered
|
5
|
|
Almonds silvered
|
5
|
|
Raisins
|
10 to 12
|
|
Cardamom powder
|
¼ tsp
|
|
Saffron – soaked in 1 tbsp warm milk
|
2 pinches
|
|
Yellow colour (optional)
|
few drops
|
|
Ghee
|
3 tbsp
|
Heat ghee in a large heavy pan, add rava.
Stir and roast on low for 7-8 minutes or till aroma exudes.
Side by side, put water to boil, add sugar, bring to a boil.
Add boiling water to the rava, little at a time stirring
continuously.
Take care to protect hands from the spluttering.
When well mixed, check rava grain between fingers and taste for
sweetness.
Adjust sweetness, and add more boiling water if grain is hard.
Add the remaining ingredients, cover and simmer till ghee
separates.
Save a small amount of almonds and pistas for garnishing.
Add colour if desired and mix well.
Grease a katori or steel cup. Press hot bhath inside it, and
unmould onto a plate. garnish with a few slivers of almonds and pistas, serve
hot.
