In a pan, mix palm jaggery with 1/4 cup water. Once it's fully dissolved, strain it and keep aside

In another pan, boil water and saffron together. Once it reaches the boiling stage, switch off the flame and keep it covered.

In a nonstick pan, heat 1 tsp Ghee and roast the Rava and cashews. Fry over a low flame till the cashews turn light brown in colour.

Add the boiled water and mix well. Stir continuously to avoid lumps from being formed.

Once the water has been absorbed by the semolina