1 cup - rawa 1 cup - sugar 2 1/2 cups - water 5 - almonds, slivered 10 - cashews, broken 10 to 12 - raisins 1/4 tsp - cardamom powder 1/4 tsp - nutmeg powder 2 pinches - saffron, soaked in 1 tbsp - warm milk few drops - yellow colour 3 tbsp - ghee
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 cashews for garnishing. Add colour and mix well. Grease a katori or steel cup. Press hot halwa inside it, and unmould onto a plate. Garnish with a few slivers of almonds and cashews.