Rava Kesari (South Indian Semolina and Saffron Pudding)

• 600 ml Water
• ¼ tsp Dried saffron threads
• 6 Green cardamom pods
• 75 g Ghee
• 50 g Cashew nuts
• 35 g Raisin
• 150 g Semolina
• 150 g Granulated sugar
• 1 pinch Fine sea salt

1. Lightly crush the cardamom pods to crack them open. Bring the water to a simmer in a saucepan, add the saffron and cardamom, then take off the heat and leave to infuse while you roast the semolina.
2. Set the pan over medium heat and melt the ghee. Add the cashews and cook for 2 to 3 minutes until pale golden, then stir in the raisins for 30 seconds until they plump; tip both into a bowl, leaving the ghee in the pan.
3. Add the semolina to the ghee and roast over medium-low heat, stirring constantly, until it smells nutty and turns a shade darker. This should take 4 to 6 minutes; do not let it brown too much.
4. Return the infused water to a gentle simmer and remove the cardamom pods if you prefer a smoother pudding. Carefully pour the hot liquid into the roasted semolina in a steady stream, whisking constantly to prevent lumps.
5. Cook over low heat, stirring, until the semolina swells and the mixture becomes thick and glossy, 3 to 5 minutes. Stir in the granulated sugar and fine sea salt, then cook for 2 to 3 minutes more until the sugar fully dissolves and the kesari loosens slightly then thickens again.
6. Fold in most of the cashews and raisins, reserving a little for the top. Spoon into bowls and finish with the remaining nuts and raisins; serve warm.

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