1. semolina 100 gm
Prepare for the garnishing. Powder the cardamom after removing the outer skin. Grind the inner black granules to a fine powder and keep aside. Take the saffron, add two drops of milk and grind it to a paste. The saffron and the milk should mix well. It will be a sort of orangish paste.
Roast the cashew nuts in ghee. Take three spoons of ghee and cashew nuts in a pan and roast them on slow fire. When they turn golden brown remove them from the ghee and keep aside. Roast the almonds in the same ghee till the colour changes slightly. Remove the almonds and keep aside. Roast the raisins in the same ghee till the colour changes slightly. Remove the raisins and keep aside.
Prepare the dessert. Roast semolina in the same ghee. Add a glass of water and cook. Semolina will get mashed. Then add milk and sugar and cook again. Boil for 5 minutes. Add the garnishing and keep aside for 5 mts.
Now the ravishing dessert, Ravai Thirukkamdu is ready to serve.
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