Step-by-Step Instructions

1. 1.Roast Rava

   Add 1 cup of rava to a pressure cooker. Add 2 tablespoons of ghee and roast on medium flame for 2 minutes until fragrant but not brown. Transfer the roasted rava to a separate plate and set aside.

2. 2.Prepare Liquid Base

   In the same pressure cooker, add 1 tablespoon of ghee. Add 1.5 tablespoons of cashews and 1.5 tablespoons of raisins and roast until they turn golden brown. Then, add 3 cups of water and 1 cup of sugar. Mix well until the sugar completely dissolves. Add a few drops of food color (optional) and 3 tablespoons of ghee. Bring the mixture to a boil.

3. 3.Add Rava and Cook

   Reduce the flame to low (sim). Gradually add the roasted rava to the boiling liquid while continuously mixing for about 1 minute to prevent lumps. Add 1 teaspoon of cardamom powder and mix again. Pour 1 tablespoon of extra ghee on top. Close the pressure cooker lid and cook on medium flame for 1 whistle, or until steam starts to escape before the whistle.

4. 4.Finish and Serve

   Once the pressure is naturally released, open the cooker. Gently mix the kesari. The texture should be soft and fluffy, with no stickiness or lumps. Serve hot, optionally garnished with a few extra roasted cashews.