Semolina (Rava) Porridge

Ingredients

• 60 g fine semolina (rava)
• 300 ml low-fat milk
• 100 ml water
• 1 tsp ghee
• 1 tbsp jaggery or sugar
• 6 cashews, chopped
• 1/4 tsp cardamom powder
• pinch salt

Preparation

1. Dry-roast rava in a pan on medium heat until aromatic; set aside.
2. Heat ghee; lightly toast cashews and reserve.
3. Bring milk, water, salt, and jaggery to a gentle simmer.
4. Whisk in roasted rava gradually to avoid lumps.
5. Cook 4–6 minutes, stirring, until thick and creamy.
6. Stir in cardamom and cashews; serve warm.