Little bit of saffron and

A handful of cashews and raisins

In a skillet put half teaspoon of ghee and fry the raisins and cashews till light golden color. Remove and keep it a side.

In the same pan put half teaspoon of ghee and lightly toast the rava in a low heat and keep it a side.

Now take 1 1/2 cups of water and saffron (slightly rub the saffron in your palm, it helps it melt in the water easily) and let them come to a boil. Reduce the heat to low and slowly add the toasted rava and stir continuously for five minutes.

When it starts to thicken, add the condensed milk stirring continuously and making sure the rava doesn’t stick the pan.

Cook for another five minutes. Then finally add one teaspoon of ghee, cashews, raisins and the cardamom powder.

Coat a tray with some ghee and pour the rava kesari in the tray. With the help of little bit of ghee spread the kesari and let it sit for few minutes.

This helps the rava kesari to thicken. Then cut into pieces, offer to the chinni