1 1/2 cups Sugar
¼ tsp Elachi Powder
1/2 cup Ghee
3/4 cup milk
Cashew nuts, Almonds and Raisins
Depending on the size of the rava, grind in a mixer jar to a rough course.
Take 2 tsp of ghee in a non stick pan and when it is hot, add almonds and cashew nuts and fry them, then add raisins. Remove the nuts and raisins, leaving ghee in the pan. Add godhuma rava and fry till it turns golden yellow stirring frequently without burning. Empty the rava into a plate or onto a paper.
Take 1: 2 ratio of water to the rava. Pour water into the pan and bring to boil, then simmer the stove and add rava in small quantity, stirring continuously. Be careful not drop the whole thing at once or lumps of rava will form and it will not be cooked evenly. Now add milk and mix well.
Once bubbles appear on the pan top, add sugar, gently stirring in. Add ¼ cup ghee, elachi powder and mix thoroughly. Keep stirring frequently till ghee bubbles appear on the top of the pan. This is a sign that rava has been cooked well. Garnish with nuts and raisins. The secret to this recipe is lots of fresh ghee and cooking on low flame till nicely done.
This prasadam can also be prepared with Bombay rava or sooji, this is how it is prepared in Annavaram, the abode of Rama sahita Sri Satyanarayana Swami. The prasadam offered to the devotees at the temple has a wonderful taste that cannot be replicated.