Sunday, January 23, 2011


  • 1 cup cream of wheat (rava)
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup sugar
  • 1 tsp cardamom (elaichi) powder
  • ¼ tsp nutmeg powder
  • 3 tbsp ghee (clarified butter)
  • ¼ cup cashew (kaju) nuts
  • ¼ cup raisins
  • 1 pinch saffron
  1. Heat 1 tbsp ghee in a non-stick or thick-bottomed pan over medium heat and fry cream of wheat until lightly browned.  Set aside.
  2. Heat 1 tbsp ghee, add cashew nuts, stir till lightly browned, and add to cream of wheat. Repeat with raisins.
  3. Mix cream and milk, then heat to boiling.  Remove 1 tsp milk, add saffron to it, stir to dissolve, then add this back to the boiling milk.
  4. Add cream of wheat mix, stirring continuously to avoid lumps.   Continue cooking, stirring frequently until all the milk has evaporated.
  5. Add sugar, mix well and continue stirring frequently until the mixture thickens. Remove from heat.  Add cardamom and nutmeg, then stir well.
Serves 4-6

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