- 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.
Making time: 25 minutes
Makes: 3 servings
Shelflife: Dry roasting may be done a few hours ahead.
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