Rava Kesari

Rava (Sooji) , 1 cup
Sugar, 1 cup
Water, 2 cups
Ghee, 1/2 cup
Kesari powder, a pinch
Cardomom, 2 pods
Broken cashewnuts, 5
Edible camphor (Pachai karpooram), a pinch (optional)

Method:
Heat a tablespoon of ghee in a heavy bottomed pan and add the rava to it.
Roast it nicely, keeping the flame on low, till the rava turns golden.
Boil two cups of water and add the water to the roasted rava.
Add a pinch of the food colouring, mix well and keep mixing till the water gets absorbed.
Once the rava is cooked, add the sugar. Mix.
Add the remaining ghee (keeping a spoonful for roasting cashew) in stages and keep stirring.
You’ll know the kesari is dome when it doesn’t stick to the sides of the pan and rolls into a ball when you stir it.
Take the pan off the heat.
Heat the spoonful of the ghee and add the chopped bits of cashew. Make sure they don’t get burnt – take them off the flame whilst golden.
Powder the cardomom and the camphor.
Garnish the kesari with the cashewnuts and sprinkle the cardomom powder and camphor powder and serve.