Rawa KesariSooji HalwaBombay Rawa Halwa

First dry roast the sooji rawa in a pan and keep aside.

Wipe clean the same pan and heat 2 tsp of ghee in it.

Fry the cashews and raisins until golden brown and keep aside.

Heat up the same pan.

Make a sugar syrup by adding sugar and water and bringing it to boil on high flame until the sugar is completely melted.

Add the yellow food color dissolved in a tsp of water, if desired and mix well.

Add the previously dry roasted sooji rawa little by little, constantly stirring slowly with a laddle just like upma.

:- See that no lumps are formed.

Once the stirring is done, add the ghee and previously fried cashews & raisins and keep stirring for a minute on medium flame.

Add milk and stirr well.

Cover the pan with a lid, set the flame to low and leave it for 2 mins.

Switch off the stove.

:- If u want to cut into pieces once the cooking is done, transfer the above contents into a greased pan spread evenly and cut into diamond shaped pieces after cooling.

:- This sweet can be stored in the refrigerator for 10 days. Whenever wanted, u can just microwave it for 10 seconds and enjoy the taste of melted ghee in the sweet.