Heat ghee in a pan/kadhai. Put cashews, almonds and raisins and fry till golden brown.
Now add the rava or sooji to this hot ghee. Fry on medium heat till rava is golden brown. Takes about 10 minutes.
Boil 1 cup water in another pan. Add 1 cup sugar to it. Let the sugar completely dissolve and allow it to bubble for 3-4 minutes.
To the rava add cardamom powder and milk. Be careful as the milk will sizzle and sputter. Once the milk is incorporated add the hot sugar water or chashi.
The rava mix quickly absorbs all the liquid and fluffs up. Ensure that you’ve put adequate liquid in.
Cover and cook on low flame for about 5 minutes.
Garnish with some fried cashews.
Your delicious rava sheera is ready to serve.
You can use any combination of nuts.You can increase the quantity of ghee if desired but don’t reduce it or your halwa will be very dry.You can skip milk if you want to. Just add more water in its place. Milk makes the halwa softer.You can easily store this in the fridge for a week. Just heat it and serve.You can reduce or increase the quantity of sugar depending upon the sweetness you prefer. I prefer low to medium sweet.