Rava Shira (Sooji Halwa)

Ingredients

• 1 cup rava (semolina)
• 1/2 cup ghee
• 1 cup sugar
• 2.5 cups water/milk
• 10 cashews & raisins
• 1/4 tsp cardamom powder

Method

1. Melt the ghee in a heavy-bottomed pan over low-medium heat. Add the rava and roast it continuously, stirring so it doesn't stick or scorch. Keep going for about 6-8 minutes until it turns a light golden colour and gives off a distinctly nutty, toasted aroma — this step is what gives shira its flavour, so don't rush it.
2. While the rava roasts, bring the water (or milk) and sugar to a rolling boil in a separate pan, stirring until the sugar fully dissolves. Keep this liquid hot on the side.
3. Turn the heat to low under the rava. Slowly pour in the hot liquid in a thin, steady stream while stirring constantly and briskly with the other hand — this is the step most likely to form lumps if you pour too fast, so take your time. It will bubble and splutter, so stand back a little as you pour.
4. Keep stirring and cooking on low heat for 3-4 minutes. You'll know it's ready when the mixture thickens, turns glossy, and starts pulling cleanly away from the sides of the pan instead of sticking.
5. Stir in the cardamom powder. In a small separate pan, fry the cashews and raisins in a teaspoon of ghee until the cashews turn golden and the raisins puff up, then fold them into the shira. Serve warm — it firms up as it cools, so don't wait too long.