Sooji ksheera/goan ksheera

Rava/sooji - 1 cup

Milk - 1/2 tumbler

Kesar powder - a pinch

sugar - 2 tbsp ir as required

cardamom powder - 1 tsp

Ghee - 2 tbsp

Cashew nuts - few

Add Sooji and ghee to a pan. Mix well. Cook on medium heat stirring continuously.  Cook until the sooji/rava is aromatic and golden brown. Slowly add milk and water to the pan, keeping the heat low to prevent splattering. Keep stirring as you add the milk and water to prevent any lumps. Add kesar powder and cook covered until all the liquids are absorbed. Add sugar, cardamom, and half of the cashew nuts. Mix well and cook covered on low heat for 5 minutes. Ksheera becomes thick as it cools down



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