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Cooking Method :
We can begin by roasting Cashew nuts in Ghee at medium flame until it turns golden brown. Using slotted spoon drain the cashews and set-aside for later use. Pour 3 cups of milk into the pan, followed by 2 cups of sugar and half cup of Ghee. Allow it to heat up. Add quarter cup of rava, slowly. Rava tends to absorb milk and ghee to form a grainy consistency. At this stage, you have to be very careful while stirring. Take care not to form lumps.
Allow the rava to cook for some time until a nice aroma emanates and it starts to bubble up. Don't worry, if the Grainy consistency becomes dry but keep stirring till it forms a mass leaving the sides of the Pan. At this stage, you can switch off the Stove and the Rava can be transferred to a ghee greased Bowl. Let it cool.
You can garnish the Rava Kati with Roasted Cashew nuts on top and finally your Rava Kati is ready to serve. |
