1 cup sooji or semolina
1/2 cup ghee
3-4 strands saffron
3/4 cup sugar
2 Tbsp milk
1/2 cup cashews
3 cups Water
Heat 1 tsp of ghee in a round bottomed pan and roast the cashews until golden. Remove from the pan and let it cool.
In the same pan, roast the semolina on medium heat for 3-4 minutes until slightly golden. Remove from the flame and keep aside.
Warm the milk and soak the saffron strands in it. Keep aside.
Add 3 and 2 cups of water in a saucepan and the saffron milk, and bring it to a boil.
Add the rava or semolina and stir well to ensure that no lumps are formed. Semolina tends to soak in water quickly, so make sure that you keep stirring the mixture to prevent it from sticking to the sides of the pan.
While it is cooking, add the ghee, sugar and cardamom, and continue stirring. The mixture may splutter, but cover with a lid for a few minutes and continue stirring frequently.
As the water evaporates and the mixtures leaves the side of the pan, remove from the flame and transfer it to a serving dish. Mix in the roasted nuts.
As it cools, it will thicken to acquire a cake-like texture. Serve warm.