|Semolina||1 Cup (16 tbs) (Rava)|
|Sugar||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Pista||5 , slivered|
|Almonds||5 , slivered|
|Cardamom powder||1⁄4 Teaspoon|
|Saffron||2 Pinch, soaked in 1 tbsp. warm milk|
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 pistas for garnishing.
Add colour if desired and mix well.
Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.
garnish with a few slivers of almonds and pistas, serve hot.