A typical north indian desert recepie. Its commonly made as prasad during religious festivals or rituals. This recepie is made in pure cow ghee which gives a special aroma and taste to the dish.

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 4


  • Rava / sooji : 1 large cup
  • Milk : 2 cups
  • Sugar: 1 n 1/2 cup
  • Powdered cardamom: 1 tsp
  • Ripe bananas: 2 chopped
  • Cow ghee: 2 to 3 tbsp
  • Cashews and raisins: 1/2 cup
  • Almonds: grated for garnishing


  • In a wok add little ghee and slightly roast the cashews and raisins and keep it aside.
  • In the same wok add chopped bananas and saute for a minute until it starts caramelizing and turns mushy.
  • Heat a pan, add ghee and roast rava till it turns slight brown and aroma starts coming.
  • Stir continously so that rava doesnt get burnt.
  • Now add 2 cups of milk and sugar mix well.
  • You can add water if needed.
  • Let it cook for 3 to 5 mins.
  • Add mashed banana and cashews and raisins and mix well till it gets cooked well.
  • Add little more ghee and mix well.
  • Garnish with grated almonds.


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