First, make elaichi or cardamom powder by roasting cardamoms on low flame and then transfer them to the blender.

Add little sugar to cardamoms and blend to a soft powder.

In a separate pan heat ghee and roast dry fruits like cashew, raisins and almonds.

Roast dry fruits each separately on low flame and keep them aside.

In leftover ghee, add cleaned semolina and roast it till it changes its colour, transfer to another bowl, keep aside.

Boil water (2 large bowls) in a pan.

When the water reaches boiling point, add small batches of roasted semolina and stir continuously so that there are no lumps formed.

While semolina a is being cooked, In a small vessel, add a pinch of food colour by adding little water.

Add this colour water to semolina and mix well.

Put ghee over Suji Ka Halwa Recipe and cook on low flame.

Add sugar and mix well so that you halwa becomes soft and lose.

Sprinkle cardamom powder and mix well. Add ghee if needed as ghee elevates the flavour of this recipe.

Garnish roasted almonds, cashew and raisins over Ravva Kesari Recipe.