Kesari

Ghee - 4 tbsp.

Cashew & Raisins - few

Rawa - 1 cup

Milk - 1/4 cup

Sugar - 1 1/2 cup

Cardamom Powder - 1 tsp

Kesari Color - a pinch

Heat 1 tbsp. Ghee in a medium pan. Temper Cashew and Raisins in Ghee; keep aside.

Roast Rawa in the same pan until you get a good aroma.

Add Milk and 1 3/4 cups Water to the Rawa and bring to boil. Stir continuously making sure there are no lumps.

Now add Sugar, Kesari Color and Cardamom Powder to the cooked Rawa; keep on stirring and cooking.

Add the remaining Ghee and keep stirring until Ghee is well incorporated into the Kesari and starts oozing out.

Remove from heat and transfer to the serving dish.

Garnish with fried Cashew and Raisins.