Kesar Halwa (saffron Dessert)

Kesar Halwa is a mouth watering festival cruise made in Basant Panchami festival celebrated in January. It is one of the culinary delights that add to the beauty of the state of Uttrakhand, It not only highlights the beauty of the state but also the culture and the climate effect on the eating habits of the people.
Festive Delicacies in Uttaranchal in highly influenced by the topographical and the lifestyle of the people.
Basant Panchami is a Hindu festival that highlights the coming of spring,
It is usually celebrated between the months of January and February.
It is also known as the Basant festival of kites in the Punjab region.

1. 1 cup Rava (Semolina)
2. 1 and ½ cup sugar
3. Pinch of saffron (kesar)
4. 1 cup ghee (calrified Butter) (We will be using it thrice in smaller amounts)
5. 10 cashews (kaju)
6. 1 tbsp Raisins (Kishmish)
7. Pinch of Cardamon Powder (Elaichi)
Heat 1 tbsp ghee in a Pan and fry cashews and raisins. Turn off the heat and keep the fried nuts aside to cool.
In an empty pan.Put half of the remaining ghee in the pan and stir-fry Rava until it turns brown, now you can keep this mixture aside. (You can either change the pan or use the same after empting this one for the next step,)
On the medium flame, Boil milk in another pan (I used the same one,) with the saffron. Mix in fried Rava and cook it stirring for 5 mins
Stir in sugar followed by cardamom powder, cashew and raisins
Keep adding the remaining ghee little by little while stirring continuously until it becomes solid and comes out without sticking to the pan.
Serve hot.