Heat ¼ cup of ghee (clarified butter) in a pan.
Add the halved or full cashew to the ghee.
Add the rava/sooji/semolina to the ghee and cashew.
Roast the rava in low to medium flame for 5-7 minutes, until it changes color slightly. The cashew also gets light brown color. Its important to roast the rava slowly.
In a pressure cooker add 1.5 cups of water.
Add few strands of saffron. slightly crush the saffron with your fingers before adding.
Add sugar to the water. you can add ¾ cup to 1 cup of sugar. I added ¾ cup. Adjust the sugar according to how sweet you like it.
Add cardamom powder and mix well.. The saffron will release its color.
Now bring the water to a rolling boil.
Add the roasted rava to the boiling sugar syrup. Mix the rava well.
Immediately close the lid and put the weight or whistle. Immediately turn off the stove/heat. The steam inside the cooker, combined with hot sugar syrup will cook the rava.
Set a side for 20 minutes. Do not get tempted to open the lid. After 20 minutes open the cooker, you can see that the rava is cooked completely and plumped up. It will soft and creamy.Mix the rava kesari and serve.
Enjoy the soft, lump free rava kesari.