Ingredients:
White Rava 50gms
Sugar 100 gms
Cow ghee three tablespoon
Cow milk 200 ml
Cardamom four crushed
Edible camphor tiny piece crushed
Raisins and cashews one tablespoon
Kaesar colour powder orange and yellow kaesar powder (one pinch) Half each
Procedure:
Fry the Rava adding two spoons of ghee over a low flame.
Bring to boil the cow milk in a separate pan.
Once it gets boiled, transfer the fried rava slowly by continuous stirring.
Add kaesar powder and stir well.
Allow cooking the rava in a soft texture.
Add sugar and give a continuous stir for few minutes until the sugar and rava combined into a nonsticky mass.
Add the crushed cardamom seeds, edible camphor, fried raisins and cashews.
Switch off the flame.
Transfer the remaining ghee and mix well.
Now the glossy and rich Rava milk halwa is ready to relish!
White Rava 50gms
Sugar 100 gms
Cow ghee three tablespoon
Cow milk 200 ml
Cardamom four crushed
Edible camphor tiny piece crushed
Raisins and cashews one tablespoon
Kaesar colour powder orange and yellow kaesar powder (one pinch) Half each
Procedure:
Fry the Rava adding two spoons of ghee over a low flame.
Bring to boil the cow milk in a separate pan.
Once it gets boiled, transfer the fried rava slowly by continuous stirring.
Add kaesar powder and stir well.
Allow cooking the rava in a soft texture.
Add sugar and give a continuous stir for few minutes until the sugar and rava combined into a nonsticky mass.
Add the crushed cardamom seeds, edible camphor, fried raisins and cashews.
Switch off the flame.
Transfer the remaining ghee and mix well.
Now the glossy and rich Rava milk halwa is ready to relish!
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