Ravyacha Sheera

 Ravyacha Sheera

                                    रव्याचा शिरा

Cooked, tested and tasted by: Revati Ekbote

Photo Credit: Revati Ekbote

List of ingredients: 

• 1 vati Rava

• ½ vati Tup

• ¼ vati Sugar 

• 1 vati Milk

• 1 vati Water

• 5-10 Elaichis' finely powered

• Saffron soaked in two Tsp. of warm milk

• 10 -15 Badams – soaked and chopped thin and long

Procedure:

1. Heat tup in a cooking pan like kadhaii. 

2. Add rava to it and roast it on slow fire for a long time.

3. Keep mixing non-stop. Do not leave the gas unattended as the rava can burn suddenly and change color to dark brown.

4. Eventually it will give out an aroma of roasted rava. 

5. If you cannot smell it then ask others in the house if they can. 

6. When the whole house smells divine and the rava changes color gently it is ready. 

7. To this add milk and water. Mix all well. Reduce gas and cover the kadhaii.

8. In about 3-4 minutes the rava will swell up nicely with steam. 

9. Add sugar and mix well. Again cover with lid till it all the sugar dissolves. 

10. Add badams and elaichi powder. Mix well.

11. Finally add saffron and mix well. 

12. Serve warm. 

13. If you have to serve it much later then each time you heat it add a little milk to ensure it is moist and soft in texture.

x-------------------------x