Semolina sweet/ Rava kesari

Ingredients:
Ravai / rava / semolina / sooji - 1 cup
water - 3 cups (thrice that of rava)
sugar - 2 cups (twice that of rava)
cashewnuts - 10
raisins - 15
ghee - 5 tbsp
orange / yellow food color - 1/8 tsp
Cardamom - 4

Method:
Heat a thick wok / pan , which has a proper tight lid.
Dry roast the rava till a very few (not every particle)turns a mild red with a nice aroma.
Transfer it to a dry plate.
Then heat a tbsp of ghee and fry the broken cashews , raisins one by one and keep aside.
Powder the cardamom and discard the skin. (I put the skin in to the tea).

Add 3 cups of water in the same pan and let it come to a boil.
Then add the food color, a tbsp ghee and mix well.
As the water starts bubbling , reduce the flame (almost near switch off point).

Now add the rava in a wide spread manner . Do not put as lump in one place .
Add it slowly without stirring and cover it tightly with a lid.
Allow the rava to be cooked in that low heat .
Do not stir the kesari now, as it may create lumps.

After 2 minutes open and check if all the water has been absorbed by the rava.
When it is fully cooked and there is no water, add the sugar and stir well.
When the sugar is fully dissolved, add the remaining ghee (pour more ghee if desired) and stir until the Rava kesari starts leaving the sides of the wok. Garnish with the fried cashews and raisins and cardamom powder. The end product should not be dry but somewhat sticky