4-5 tbsp ghee
3/4 cup rava/sooji
1.75 cup full cream milk
1/3 cup sugar
2 tbsp almond, powdered
2 tbsp cashew, powdered
1/4 tsp cardamom powder
A few saffron strands
1. Firstly, in a kadai heat ghee and roast rava on low flame till the rava turns aromatic. Switch off the flame and take the roasted rava out in a bowl.
2. Now, in the same kadai, boil 1.75 cup milk stirring occasionally in between. Now, keeping the flame on low, add in the roasted rava. Stir continuously till the rava absorbs the milk. Also make sure that no lumps are formed.
3. Further add 1/3 cup sugar. Adjust the sugar as per the sweetness you prefer. Next, add in the powdered almond and powdered cashew. Give them a good mix.
4. Keep mixing them on low flame till the sugar dissolves. Make sure that all the ingredients are combined well and there are no lumps.
5. Further add cardamom powder and a few saffron strands and mix well. Continue to mix them till the rava absorbs the moisture and starts separating from the kadai.
6. Transfer the prepared mixture into a greased plate. Set them well, forming a block. Top them with some chopped pistachios and crushed saffron strands. Press them gently with light hands.
7. Allow them to set for 30-40 mins or till they set completely. After 30 mins, cut them into square pieces or into any shape that you prefer.
8. Finally, serve rava burfi warm or chilled. You can even store them in an airtight container for up to 2 weeks.