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First, make elaichi or cardamom powder by roasting cardamoms on low flame and then transfer them to the blender.
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Add little sugar to cardamoms and blend to a soft powder.
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In a separate pan heat ghee and roast dry fruits like cashew, raisins and almonds.
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Roast dry fruits each separately on low flame and keep them aside.
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In leftover ghee, add cleaned semolina and roast it till it changes its colour, transfer to another bowl, keep aside.
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Boil water (2 large bowls) in a pan.
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When the water reaches boiling point, add small batches of roasted semolina and stir continuously so that there are no lumps formed.
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While semolina a is being cooked, In a small vessel, add a pinch of food colour by adding little water.
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Add this colour water to semolina and mix well.
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Put ghee over Suji Ka Halwa Recipe and cook on low flame.
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Add sugar and mix well so that you halwa becomes soft and lose.
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Sprinkle cardamom powder and mix well. Add ghee if needed as ghee elevates the flavour of this recipe.
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Garnish roasted almonds, cashew and raisins over Ravva Kesari Recipe.