Heat a tbsp of ghee in a heavy bottom pan, add rava and with constant stirring roast it in medium flame.

When the raw smell disappears and absorbs all ghee, turn off the flame. Transfer it to a plate. Next heat the same pan and roast the cashews. Transfer it too.

Next, Add jaggery to the pan along with water and let it boil.

When the jaggery dissolves in water completely, filter the syrup to remove impurities and heat it again. When the syrup boils, slowly add the roasted rava stirring continuously to avoid lump formation.

Let rava cook in jaggery syrup, then include cardamom powder and remaining ghee. Gently mix and continue cooking for few more minutes.

Next in a ghee greased tray, transfer the sheera. Make pieces when it cools down.

Garnish the pieces with nuts of your choice. Enjoy jaggery rava sheera as a dessert or snack.

The color of jaggery determines the sheera color. So choose jaggery that is darker in shade.

Though 1/4 cup jaggery is needed for sheera, I used little less as I don't like too much sweetness.

Rava and water ratio is 1:3. This water quantity gives nice texture to sheera.