PREPARATION

1. In a bowl, add 2 tablespoons warm water, 1/4 teaspoon saffron and mix it well. Soak for 15 minutes.

2. Heat 1 tablespoon ghee in a pan, add 45 grams cashews, 2 tablespoons raisins and roast them till it turns golden brown in color. Keep aside.

3. Heat 660 milliliters water in a skillet, add 180 grams sugar and mix it well.

4. Bring it to a boil and keep aside.

5. Heat 90 milliliters ghee in a another skillet, add 180 grams semolina and roast till it turns golden brown in color.

6. Now, add the sugar water in it and stir continuously till the semolina absorbs water and no lumps are formed.

7. Then, add the saffron water, 60 milliliters ghee and mix it well.

8. Stir continuously till the semolina gets cooked completely.

9. Now, add the roasted cashews, raisins and 1/2 teaspoon cardamom powder.

10. Mix well till the semolina separates from pan.

11. Serve hot.