Rava (Semolina garnished with dry fruits) recipe
ingredients
2 1/2 cups (250 g) 9 oz Semolina (suji)
1 cup (200 g) 7 oz Ghee
1 cup (120 g) 4 oz Almonds (badaam), blanched
2 cups (200 g) 7 oz Raisins (kishmish)
4 Eggs, beaten
5 cups (1 litre) 32 fl oz Full-cream milk, cold
6 Green cardamom (choti elaichi), powdered
1/4 tsp Nutmeg (jaiphal) powder
2 tsp (10 ml) Rose water (gulab jal)
1 cup (200 g) 7 oz Ghee
1 cup (120 g) 4 oz Almonds (badaam), blanched
2 cups (200 g) 7 oz Raisins (kishmish)
4 Eggs, beaten
5 cups (1 litre) 32 fl oz Full-cream milk, cold
6 Green cardamom (choti elaichi), powdered
1/4 tsp Nutmeg (jaiphal) powder
2 tsp (10 ml) Rose water (gulab jal)
method
1. Heat 1/2 cup ghee in a wok (kadhai); fry almonds and raisins. Remove and drain the excess oil on absorbent paper towels.
2. In the same ghee, add the semolina, saute on low heat till a pleasant aroma emanates.Then remove and mix in 1/2 cup water. Return to heat and cook for 2 - 3 minutes.
3. Remove from heat and add the sugar.
4. Mix the eggs and milk together. Add this to the semolina mixture. Return to heat, cook on low heat, stirring continuously, to avoid formation of lumps. Add ghee, bit by bit, till the mixture thickens. Mix in the green cardamom powder, nutmeg powder, and rose water.
5. Serve warm in a big bowl, garnished with almonds, raisins and a dash of rose water.
2. In the same ghee, add the semolina, saute on low heat till a pleasant aroma emanates.Then remove and mix in 1/2 cup water. Return to heat and cook for 2 - 3 minutes.
3. Remove from heat and add the sugar.
4. Mix the eggs and milk together. Add this to the semolina mixture. Return to heat, cook on low heat, stirring continuously, to avoid formation of lumps. Add ghee, bit by bit, till the mixture thickens. Mix in the green cardamom powder, nutmeg powder, and rose water.
5. Serve warm in a big bowl, garnished with almonds, raisins and a dash of rose water.
serving amount
serves: 6 - 8
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