sooji kheer

INGREDIENTS:
•3 tbsp suji/rava
•3 cups milk, 750 ml
•4 green cardamoms/choti elachi, crushed to a powder in a mortar-pestle or small grinder, or ¼ tsp cardamom powder
•2 tbsp cashews/kaju
•1 tbsp raisins/kishmish
•1 tbsp chironji/charoli
•4 to 4.5 tbsp sugar
•a pinch of edible camphor
•1 tbsp cow's ghee, reduce the amount of ghee

INSTRUCTIONS:
1.heat ghee in a pan. then add cashews and saute for about a minute on a low flame.
2.add sooji and fry till the sooji becomes fragrant.
3.stir continuously so that the sooji gets fried evenly. this takes about 3 to 4 minutes on a low flame. the cashews would also become golden by then.
4.add milk and stir.
5.add sugar. if using edible camphor, add now.
6.stir and bring the sooji kheer to a gentle simmer. you can thicken the kheer more if you prefer.
7.lastly add cardamom powder, raisins and seeds.
8.stir the sooji kheer and switch off the flame.
9.serve sooji kheer hot or warm or refrigerate. you can also have the kheer with pooris.