To a small pressure cooker add the water, saffron (optional) and sugar. Simmer the mixture for 10 minutes. If you are making a small quantity like I did, definitely recommend using a small pressure cooker to make these modak.
While the sugar water is simmering. heat a pan and add one teaspoon of ghee and add the cashew. Saute till light golden. Remove and set a side.
Add the rest of the ghee and semolina to the pan and roast the rava.
We need to roast the rava and boil the water sugar mixture parallelly. Rava needs to be hot when we add to the boiling sugar water.
Roast the rava in medium flame till it slightly changes color and you can feel nice aroma.
Bring the sugar mixture to a full boil and add the roasted hot rava.
Initially it will bubble up, mix it well and cook for 30 – 40 seconds (not more than that)
Turn off the stove. Close the pressure cooker lid and place the weight (whistle). Set a side for 20 minutes. Do not get tempted to open the lid. The steam inside the cooker, combined with hot sugar syrup will cook the rava.
After 20 minutes open the cooker and add the crushed cardamom.
Mix it well, you will observe that the rava has absorbed all the moisture and is well cooked. When you fold the halwa, it holds well and not runny. If its too liquidy turn on the stove and cook for couple of minutes.
Transfer the halwa to a plate and let cool for 10 minutes. Using the modak mould place the halwa on both side and add a fried cashew and close it.
Remove any extra on the side and carefully unmold the modak.