First Up: Soak the measured saffron strands in some warm water/milk (I’ve used the admixture of both), set aside- Heat up a frying pan over the medium flame- Add in the half quantity of the aforementioned ghee to it & pour in the measured suji/rava to it to sauté until a bit lighter in feel & slightly nutty in its aroma & sandy in the texture

While sautéing the rava, on another burner- In a small frying pan add in about a tbsp of ghee & gently sauté the dry fruits, aforesaid- Once done, set aside. Once the rava is well sautéed as desired- Add in the boiled water to it & mix well or alternatively, in the boiled water pan- Pour in the sautéd Rava & reducing the heat, covering it up, let it cook for a couple of mins time

Once this stage is attained: Uncover, add in the sugar now, mix everything nicely together until perfectly combined and well blended, Add in the cardamom powder at this point- Mix well, heat to be kept in the medium-low consistently now until it’s well cooked entirely…Add in the Sautéd Dry Fruits too & again well mix everything together

Add in the reserved ghee now- Mix it well enough to get nicely incorporated with the rest of the ingredients in the pan- Once it starts leaving the pan on its own (Just in a minute or so, you’d realise that)- Turning off the flame, immediately transfer it to the serving bowls or platters

It’d take the shape of the very bowl in which you’d place in- Then, just before serving it hot, plate it up nicely with your desired garnishing & it’s now ready to be grabbed simply, just in no time…