In a flat heavy bottom pan or wok, heat the top. Mix and roast the semolina in till it turn pinkish brown.
An indicator that it is done is that you can smell the aroma of rava even at a distance from the kitchen.
Simultaneously, boil the liquid separately.
Add the liquid to the rava. Stir, cover and steam on a low heat (4-7 mins). Stir.
Mix in sugar and cook covered until fluffy (5-7 mins). Mix in 1.5 of the cardamom seeds, raisins and nuts.
Use the remaining to garnish the sheera.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.